Tuesday 23 July 2013

Spicy Chicken and Chorizo Jambalaya

I have made this recipe before, but I wanted to make an original version without any subsitutions because the previous recipe was made with reduced fat sausage and brown rice. Which is wonderful, but I was interested in the original version for this recipe. It’s a very large recipe so I cut it in half, if you want to feed a crowd I would suggest doubling it, and you might even have leftovers for the fridge! I like my jambalaya spicy, but you can add any level of spice that you prefer. Also I know that in the US it might be harder to get hold of Spanish chorizo, just use any pork sausage smoked with a lot of flavour. Enjoy!

250g chicken breasts diced
100g Spanish chorizo
1 red pepper
1 large onion
6 spring onions
1 punnet cherry tomatoes
2 garlic cloves
1 c long grain rice
2 tbsp. paprika
1 tbsp. Cajun seasoning
½ tsp. cayenne
½ tsp. salt
1 chicken stock cube
2-3 c. boiling water
1 tbsp. olive oil

To start:
Dice onions, peppers, chicken and chorizo. Crush the garlic and set aside separately.
Slice the spring onions and halve the cherry tomatoes and set aside.

To cook:
In a large deep pan heat the oil until hot, and then add the chicken and chorizo. Stir constantly about 5 minutes.
To that add the brown sugar and garlic, stirring continuously. 3 minutes.
Next add the peppers and onion stir around for a further 3 minutes.
Next add the rice and 1 tbsp. paprika, stir until incorporated.
Add cayenne, salt, chicken stock cube, Cajun seasoning, remaining 1 tbsp. paprika and 2 cups of water.
Bring up to a boil, then turn down to low heat and cover for about 15 minutes.
After 15 minutes check for doneness, you might need to add a little more water.
Add the more than half the spring onions and half the cherry tomatoes (leave some for garnish), cover for a further 5 minutes.
Adjust seasoning and stir thoroughly. Serve immediately.

Note: This is a great recipe with shrimp as well!

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