Chicken & Chorizo Jambalaya Recipe

Bring bold, comforting flavour to the table with this chicken and chorizo jambalaya. Packed with smoky chorizo, tender chicken, juicy tomatoes and sweet peppers, this Cajun-inspired one-pot dish is hearty, colourful and full of warmth. Easy enough for midweek cooking but satisfying enough to share, it is a brilliant recipe when you want something rich in flavour with minimal fuss.

Prep: 15 mins | Cook: 35 mins | Serves: 4

Ingredients

300g chicken breast, diced
150g chorizo, sliced
1 onion, finely chopped
2 cloves garlic, minced
1 red pepper, diced
200g long-grain rice
400g tinned tomatoes
500ml chicken stock
1 tsp smoked paprika
Salt and pepper to taste
Fresh parsley for garnish

Instructions

Heat your SCANPAN pan over medium-high heat. Add the chorizo and cook until crispy, about 3-4 minutes. Remove and set aside.
In the same pan, add the chicken and cook until golden brown on all sides, about 5 minutes. Remove and set aside with the chorizo.
Add the onion and pepper to the pan, cooking until softened, about 5 minutes. Add the garlic and cook for another minute.
Stir in the rice, coating it well with the oil and vegetables. Add the smoked paprika and stir for 30 seconds.
Pour in the tinned tomatoes and chicken stock. Return the chicken and chorizo to the pan.
Bring to a boil, then reduce heat to low. Cover and simmer for 20-25 minutes until the rice is tender and liquid is absorbed.
Season with salt and pepper. Garnish with fresh parsley and serve hot.