Jambalaya with chicken and chorizo
You’ll need a good bottle of Spanish red for this favourite! This is just a lovely recipe that only gets better the crisper the rice becomes.
1/4 cup extra-virgin olive oil
3 (5-ounce) boneless chicken breasts, cubed
Coarse salt and freshly ground pepper, to season
1 1/2 pounds mild Spanish chorizo sausage, cut into 1/2-inch pieces
1 small white onion, finely chopped
2 celery stalks, chopped
2 cloves garlic, minced
1 red pepper, seeded and chopped
1 tablespoon Cajun seasoning
2 1/2 cups chopped fresh Roma tomatoes
3 cups good quality chicken stock
1 cup uncooked long grain rice
SHOP KITCHEN TOOLS
Heat oil in dutch oven over medium-high heat. Add chicken and season with salt and pepper; brown until golden, 4 to 5 minutes. Add sausage and cook for 2 to 3 minutes or until slightly browned. Add onion, celery, garlic and red pepper. Cook for 3 minutes. Add Cajun seasoning, tomatoes, chicken stock and rice. Bring mixture to boil; lower to simmer and cook 15 to 20 minutes or until rice absorbs liquid. Remove from heat and cover 10 minutes. Season with salt and pepper.
Kitchen Note: We like to increase the heat just a bit at the end to crisp the rice slightly.