This One Pot Chorizo Chicken Jambalaya packs a serious flavour punch! It’s super easy to make, minimal pots to wash and maximum flavour impact. Everyone in the KitchenMason household loved this tasty midweek meal. Particularly when you get a bit of chorizo on your fork, Y-U-M!
One Pot Chorizo Chicken Jambalaya Recipe
Here is what you will need to serve 4
- 1 tbsp Olive Oil
- 2 Chicken Breasts, chopped
- 1 Onion, finely diced
- 1 Red Pepper, diced
- 2 Garlic Cloves, minced
- 75 Chorizo, sliced
- 1 tbsp Cajun Seasoning
- 250g Long Grain Rice
- 400g Chopped Tomatoes
- 350ml Chicken Stock
- Large Lidded Frying Pan
First job, prep all your ingredients.
Once you’ve done that, heat the pan over a medium/high heat then add the oil.
Fry the chicken until cooked through. (About 5 minutes depending on how big you cut the pieces.)
Remove the chicken from the pan and set to one side.
Add the onion (and a little more oil if you need it) to the pan and fry for a few minutes until softened.
Add the pepper, garlic, chorizo and cajun seasoning to the pan and fry for a few minutes.
Your house should smell pretty amazing around now…
Return the chicken to the pan and add the rice, tinned tomatoes & chicken stock.
Give it a good stir, bring it to the boil, then pop the lid on and simmer for about 20 minutes until the rice is cooked. Stir every 5 minutes or so to make sure it cooks evenly.
And that’s it! Divide between four bowls, scatter with a little chopped parsley if you like and get it down you!
Everyone loves a one pot recipe, this gorgeous little number is no exception. I can say with absolute certainty that One Pot Chorizo Chicken Jambalaya will be making a reappearance in my house! It’s so tasty and satisfying and an easy belly filler for the family.
I hope you enjoyed the post my lovelies, until next time!