Jambalaya, a dish originating from Louisiana has a host of ingredients from spices, chicken, seafood and rice. My chicken rice is inspired by jambalaya but in fact it's nothing like the original. In fact, with the chorizo in this dish it makes it more a cross between a jambalaya and a Spanish paella.
This dish started life as simple chicken rice. Some nice chicken breast cooked with some spices, rice and chicken stock. Lid on and left to simmer undisturbed for 20 minutes. The result, a quick and healthy meal. Not to mention only one pot to wash....bonus!
The important things about this recipe are the quantities of rice to liquid as well as the technique of effectively steaming the rice, allowing all the liquid to absorb. In terms of the other ingredients, they can be adapted to your taste. Over time, I've tried using prawns, squid, grilled Italian sausages or just different combinations of vegetables with a veg stock.
Mr Shady Pine is very fond of chorizo and suggested this as the latest addition. Given the spices in this smoked sausage, it really is the perfect addition but I had waited until now to try it. And boy was it worth the wait...it really lifted this entire dish and I don't think I'll make it again without the chorizo. This is a really tasty one pot meal and the quantity is easily adapted for a crowd.
So tell me, do you have a favourite standby one pot meal?
Chicken chorizo rice
1 Tbs olive oil
1 onion, diced
1 red capsicum, sliced
3 cloves garlic, minced
1 Tbs smoked paprika
1 tsp chilli powder or chilli flakes
1 large chicken breast, diced
1 tsp raw caster sugar
1 chorizo sausage, sliced
400g can diced Italian tomatoes or cherry tomatoes
S&P to taste
1 ½ cups rice (I used basmati)
1 ½ cups chicken stock
¼ cup finely chopped parsley
1. In a large deep frying pan or pot with a lid, heat the olive oil. Add the chorizo and onion and fry until chorizo is golden brown.
2. Add the chicken, capsicum and garlic. Fry for a few minutes until the chicken is sealed.
3. Add the paprika, chilli and rice and fry for 1 minute. Add the tomatoes, stock, sugar and S&P. Stir well and place the lid on. Leave to simmer for 20 minutes on low heat, stirring halfway through. The rice is cooked when all the liquid has been absorbed. Stir through the parsley and serve.