- 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
Kitchen equipment needed
- cutting board & chef’s knife
- Dutch oven with lid (oven-proof)
- wooden spoon
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.
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 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!