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.
The main thing:
Made by Véronique
Published at 2019-01-08, this recipe is for 4 people and takes 1 hours 15 minutes.
Founder of Ohmydish (established 2014). Would happily spend her entire day in the kitchen. Previously worked in the hospitality industry as an independent chef and is ready and willing to help you gain confidence in the kitchen. With her easy-to-follow recipes, helpful tips, and cooking knowledge, you will be making the very tastiest dishes yourself in no time! Véronique's recipes are intended for everyone, from beginners to advanced home cooks.
Updated at: 23-01-2022
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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.
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!