Sunday, 7 May 2017

Prepare Yourself And Enjoy Chicken And Chorizo Jambalaya

Preparation Time: 15 minutes to 30 minutes

Serves: 4 Pax, plates or people

What you need: Chicken, Chorizo, Rice, Jambalaya, Capsicum


3 cups long-grain rice

1 1/2 Tbsp olive oil

400g chicken thighs, cut into bite-size pieces

2 chorizo sausages, sliced

1 onion, diced

2 celery sticks, diced

1 red capsicum, seeds removed, diced

1 green capsicum, seeds removed, diced

4 cloves garlic, minced

1 Tbsp sweet or traditional paprika

2 Tbsp fresh oregano, finely chopped

2 Tbsp fresh oregano, finely chopped

1/2 tsp cayenne pepper (optional)

2 1/2 cups chicken stock

400g can diced tomatoes

2 tsp sugar

sea salt

handful fresh parsley leaves, finely chopped


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 sauce¬pan 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.

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