This Jambalaya is an easy to prepare dish with chicken, chorizo and rice – all made in on pot.
1 1/2 tbsp. smoked paprika powder
1 tbsp. salt
1 tbsp. garlic powder
1/2 tbsp. ground black pepper
1/2 tbsp. ground white pepper
1/2 tbsp. onion powder
1/2 tbsp. dried oregano
1/2 tbsp. cayenne pepper
1 tsp. dried thyme
For the Jambalaya:
17 oz. (500g) chicken drums/wings or chicken breast
1 red onion, diced
1 red pepper, thinly sliced
2 garlic cloves, diced
2.6 oz. (75g) chorizo, sliced
some olive oil for frying
1 tbsp. cajun seasoning
8.8 oz. (250g) basmati rice
14 oz. (400g) diced tomatoes (from a can)
1 1/2 cups (360ml) chicken stock
1. Wash, dry, and clean the chicken. If you use chicken breast cut it into bite-size pieces. Set aside. Peel and dice the onion, wash, dry, and cut the pepper into thin slices. Peel the garlic and dice finely. Cut the chorizo into not too thin slices. Set all aside.
2. Heat up a large frying pan or pot with some olive oil. Add the chicken in two portions and fry until golden brown from all sides. Remove the first portion and place in a bowl and repeat with the second portion of the chicken. Remove the chicken when nicely browned.
3. Add some more oil to the pan/pot. Add the diced onion and fry until soft and slightly browned. Add the sliced pepper, diced garlic, and sliced chorizo. Add the cajun seasoning. Stir and cook for about 5-6 minutes until everything is browned and fragrant. Add the chicken, uncooked rice, tomatoes, and chicken stock, reduce the heat to medium-low, cover the pan/pot and let simmer for 20-25 minutes until everything is cooked (stir from time to time so nothing will burn) and most of the liquid is gone.
Keywords: Jambalaya, rice, chorizo, chicken, one pot