35 mins
cooking
Intermediate
4
Servings
Chicken and Chorizo Jambalaya Recipe
In the mood for a hearty meal of meat, veg, rice and a hint of heat? Well, look no further than our chicken and chorizo jambalaya. This popular dish originates from Louisiana with influences from Spain, France, and West Africa that can easily be recreated in your kitchen at home. Our version includes sizzling chorizo, juicy chicken and garden peas to add a splash of colour to your plate.
Our method
- Heat the oil in a large pan and add the onion, peppers, garlic, chorizo and chicken pieces before cooking for about 5 minutes.
- Add the chilli pepper, celery (if you want to add some!) and rice, then stir well. Add the chilli powder, turmeric and Cajun spices, mix well; making sure the rice is well coated with the flavours and season heavily with sea salt and black pepper.
- Refer to pack cooking instructions to cook the peas. Add the chicken stock or water and bring to a simmer. Once the rice is nearly cooked (after about 20-25 minutes), add the peas and mix well. Then cook for a further 5 minutes or until the rice and chicken are both cooked.
- Taste for seasoning and then add sea salt, black pepper and more Cajun spice, if necessary. You can add more stock if it's a little dry.
Tip!
- You can add king prawns for extra protein to this dish or how about finishing with a sprinkling of parsley?
Ingredients
Birds Eye product(s) needed for this recipe
Ingredients List
3
tablespoons
Rapeseed oil
1
medium Onion, peeled and diced
1
Red pepper, diced
1
Green pepper, seeded and diced
3
cloves Garlic, peeled and crushed
450
g
Skinless, raw diced chicken
150
g
Chorizo sausage, chopped into chunks
1
Red hot chilli pepper, seeded and chopped
2
sticks Celery diced (optional)
250
g
Easy cook long grain rice
1-2
tablespoons
Chilli powder
1
tablespoon
Turmeric
1
tablespoon
Cajun spice mix
500
ml
Chicken stock or vegetable stock
250
g
Peas
Sea salt and black pepper
