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Recipe

Chicken & chorizo jambalaya

The magic of chorizo dances in this delicious dish like no other, jazzing up the chicken and adding another level of flavour to the vegetables and rice

Aug 25, 2015 11:39pm
  • 15 mins preparation
  • 30 mins cooking
  • Serves 4
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Chicken & chorizo jambalaya

Ingredients

  • 3 cup UNCLE BEN’s® Long Grain Rice
  • 1 1/2 tablespoon olive oil
  • 400 gram chicken thighs, cut into bite-size pieces
  • 2 chorizo, sliced
  • 1 onion, diced
  • 2 celery sticks, diced
  • 1 red capsicum, seeds removed, diced
  • 1 green capsicum, seeds removed, diced
  • 4 clove garlic, minced
  • 1 tablespoon sweet paprika
  • 1 tablespoon fresh thyme, finely chopped
  • 2 tablespoon fresh oregano, finely chopped
  • 1/2 teaspoon cayenne pepper (optional)
  • 2 1/2 cup chicken stock
  • 400 gram can diced tomatoes
  • 2 teaspoon sugar
  • sea salt
  • handful fresh parsley leaves, finely chopped

Method

  • 1
    Par-cook rice by boiling for 8 minutes. Drain well and rinse under cold water to remove excess starch.
  • 2
    Meanwhile, heat olive oil in a sauce­pan or wok over high heat. Cook chicken and chorizo for 5 minutes until golden brown. Remove with slotted spoon and set aside in bowl.
  • 3
    Reduce heat to medium-high and add onion, celery and capsicum to saucepan or wok. Cook for 5 minutes until just beginning to colour. Add garlic, paprika, thyme, oregano and cayenne pepper; stir and cook for another 2 minutes until fragrant.
  • 4
    Stir rice through vegetables with stock, tomatoes and sugar. Return chicken and chorizo to pan, bring to a simmer and cook for 5-7 minutes, stirring occasionally, until rice is tender. Season with sea salt and pepper and stir through chopped parsley.

Notes

Check the label on the chorizo and chicken stock if eating gluten free.

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