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Chorizo and chicken jambalaya

Chorizo and chicken jambalaya is a delicious and easy one-pot dish. A hearty and warming weekday meal with different kinds of meat and vegetables.

Chorizo and chicken jambalaya
1 hours 15 minutes 4 people Main course
Chorizo and chicken jambalaya

Ingredients

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  • 350 gram rice
  • 2 chicken breasts
  • 200 gram (spicy) chorizo
  • 200 gram smoked bacon lardons
  • 1 onion
  • 2 garlic cloves
  • 1 small celery root (or 1/2 large)
  • 1 red pepper
  • 750 ml chicken stock
  • 400 ml passata
  • few sprigs of fresh thyme
  • 2 bay leaves
  • a pinch of cayenne pepper (to taste)
  • olive oil
  • pepper and salt to taste
Chorizo and chicken jambalaya ingredients
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Kitchen equipment

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  • cutting board & chef's knife
  • Dutch oven with lid (oven-proof)
  • oven
  • wooden spoon


Preparation

1 hours 15 minutes 4 people Main course

View the original recipe via:
https://ohmydish.com/recipe/chorizo-and-chicken-jambalaya


Preparation -- 15 minutes

Peel and finely chop the onion and garlic cloves. Peel the celery root and divide into small cubes. Remove the seeds of the red pepper and also divide into cubes.

Remove the chorizo skin if needed and divide into slices. Remove any excess fat or muscles from the chicken breasts and divide into cubes. 

Chorizo and chicken jambalaya
Chorizo and chicken jambalaya

Finishing the chorizo and chicken jambalaya -- 1 hour

Heat a bit of olive oil in a heavy bottomed pan and cook the chicken breast for a few minutes, add the bacon and after another few minutes also the chorizo.

Cook the celery root and pepper cubes for a few minutes more. Pre-heat the oven to 180 degrees Celsius or 350 degrees Fahrenheit. Add onion, garlic, thyme and bay leaves and cook some more until the celery root is a bit softened.

Add in passata, rice, chicken stock and a pinch of cayenne pepper and bring to a boil. Put the lid on and let simmer in the oven for about 40 minutes.

Check a few times, if the rice isn't done but the stock has already evaporated you can add some more water. Season the jambalaya with pepper, salt and maybe some more cayenne pepper. 

Remove bay leaves and thyme sprigs and garnish with parsley if you like, enjoy!


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