Chicken and chorizo jambalaya is a delicious one-pot meal that has won the hearts of food enthusiasts around the world. This comforting dish combines the flavours of juicy chicken, smoky chorizo, and a medley of vegetables and spices to create a meal that's perfect for weeknight dinners and special occasions alike. In this recipe, we'll dive into the origins of jambalaya, explore its key ingredients, and look at some variations that will inspire you to create your own culinary masterpiece. Jambalaya has its roots in the vibrant melting pot of cultures that make up Louisiana, particularly in the city of New Orleans. The dish is thought to be a blend of culinary influences from Spanish, French, and West African cuisines. Its name likely comes from the Provencal word "jambalaia," which means "a mix" or "mishmash." Some food historians also suggest that jambalaya may be a descendant of the Spanish paella, which was adapted by Louisiana settlers using local ingredients. The two main types of jambalaya are Creole and Cajun. Creole jambalaya, also known as "red jambalaya," typically contains tomatoes and is more closely associated with New Orleans. Cajun jambalaya, on the other hand, omits tomatoes and has a smokier, spicier flavour profile that reflects the rural traditions of Louisiana's Acadian settlers. Chicken Breast.Lean, easy to source and versatile it's the main source of protein for this dish. You could use thighs but it would increase the calories. Alternatively, you could use pork too. Chorizo. In Louisiana, they would use Andoulie sausage but it's hard to get in the UK so I've used chorizo instead. It adds a delicious smoky flavour to the dish. The first version of this recipe didn't include any, but I think it gives it a delicious flavour and really enhances the dish. Stock. Chicken stock works best but if you don't have any, vegetables will do. Rice.Use normal basmati rice, not paella or risotto rice! Make sure to thoroughly rinse it first to get rid of all the starch as it will be cooking in the sauce. Peppers.Use any kind but try and use different colours as this improves presentation. Corn.Frozen or tinned sweetcorn is fine. Cajun Spice Mix.I used Old Bay but you can use Schwartz or the supermarket's own brand. I have also used fajita seasoning in the past. Get ready to take your taste buds on a journey to the vibrant streets of New Orleans with this delicious and hearty Chicken Jambalaya recipe! Bursting with bold flavours and colourful ingredients, this classic one-pot dish is a perfect blend of savoury chicken, spicy chorizo, and fragrant spices, all cooked to perfection in a single pot. Whether you're a seasoned chef or a beginner in the kitchen, this recipe is easy to follow and guaranteed to impress. Grab your ingredients and get ready to enjoy a dish that's sure to become a new family favourite! UnitsScale 1 tsp olive oil 1 onion, finely chopped 1 green pepper, finely chopped 1 red pepper, finely chopped 100g reduced fat chorizo, sliced 15 g garlic cloves (about 3), crushed 500 g chicken breast, chopped into small cubes 2 tsp Cajun spice 1 tsp chilli powder (optional) 300 g white basmati rice (dry weight) 400 g can of chopped tomatoes 700 ml chicken stock, made with 1 stock cube 150 g sweetcorn, drained To make the chicken jambalaya, heat a large pan on the hob on medium heat and add the olive oil. Add the onion, peppers and chorizo and fry for about 5-10 minutes until everything is turning golden brown and the chorizo is releasing some delicious oil. Add the garlic, chicken, cajun spice and optional chilli powder and cook for a few more minutes until the chicken is lightly browned (it shouldn't be cooked through at this point). Add the uncooked rice and stir through so it's coated in the oil and flavours. Add the chopped tomatoes and stock. Reduce the heat to medium/low, cover with a lid and simmer for about 20-25 minutes. Stir once or twice. After 20-25 minutes, the rice doesn't need to be fully cooked at this point, it should still be firm-ish. Add the sweetcorn, turn off the heat but keep the pan on the hob, cover and allow the steam to continue to cook the rice and warm the corn for a further 3-5 minutes. Serve and enjoy! Keywords: Cajun chicken jambalaya, chicken jambalaya recipe, chicken jambalaya, cajun chicken To Store:As soon as the rice has reached room temperature, get it into the fridge! This will keep in the fridge for about a day before drying out. To Reheat:There is a misconception about reheating rice. It's fine. Just make sure you microwave it so it's piping hot. The issue with rice is that when it's left at room temperature a bacteria found in rice produces a toxin which can cause stomach pain and sickness. To Freeze: Not recommended. Reheating frozen rice often makes it go stodgy and unpleasant to eat. Eating it fresh keeps it light, fluffy and tasty. What kind of meat can I use in this Chicken Jambalaya recipe? This recipe calls for boneless, skinless chicken breasts, but you can also use chicken thighs, or even prawns or extra sausage for a different flavour. Is this recipe spicy? That kind of depends on what kind of cajun seasoning you use but in general, no, it's not that spicy, but you can adjust the spice level to your taste. If you prefer a milder dish, you can reduce or omit the cajun seasoning. Can I substitute the rice with a different grain? Yes, you can substitute the rice with quinoa or couscous for a different flavour and texture. However, keep in mind that the cooking time and liquid requirements may be different for these grains, so adjust accordingly. What should I serve with this Chicken Jambalaya recipe? This dish is delicious on its own, but you can also serve it with a side salad or other vegetables like samphire. Our 'Chicken Jambalaya Recipe' is a vibrant and flavorful dish that encapsulates the spirit of summer cooking. It's a perfect addition to our collection of '17 Easy Summer Recipes,' offering a delightful mix of spices, heartiness, and ease of preparation ideal for the season. Whether you're planning a summer gathering or looking for a simple yet satisfying meal, this jambalaya fits the bill. Explore our 17 Easy Summer Recipes for more dishes like the Chicken Jambalaya that are perfect for enjoying during the warm, sunny days, where both preparation and enjoyment are effortless.The Origins of Jambalaya
Chicken Jambalaya Key Ingredients
Chicken Jambalaya Recipe
Ingredients
Instructions
Nutrition
Storage Tips
FAQs
Scott Baptie
Scott is the owner and founder of Food For Fitness. He is a fat loss coach, speaker and fitness writer with a masters (MSc) degree in Applied Sports Nutrition.
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6 comments on “Chicken Jambalaya Recipe”
Love this recipe, we have cooked this many times now along with many of your other recipes.
Scott you are a genius, and I promote your recipes to everyone. Total game changer: quick, tasty, healthy and easy. It doesn't get any better then that 😁★★★★★
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Hi Scott &team
Havnt made this yet was wondering where do I find low fat chorizo? I’ve looked a lot in passed as make your soup recipe I love that but never found one yet ? Regards Angela Thorn
Thanks sorry to bother you .★★★★★
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I made this the other night and it was so delicious, such a tasty recipe. Will definitely be making it again!
★★★★★
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Thank you so much Bernadette, glad you liked it!!
Looking forward to making this recipe. Love all your shows.
★★★★★
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Nice one Nicky. Hope it goes down well.
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