Jambalaya with chicken and chorizo
Recipe & Food Styling Marisa Curatolo, Photography Pauline Boldt
Savour delicious jambalaya with tender chicken and spicy chorizo. This hearty dish blends flavours and spices, perfect for home cooks seeking comfort and adventure!
Ingredients
¼ cup olive oil
3 (5-ounce) boneless chicken breasts, cut into 3⁄4 -inch pieces
Coarse salt and freshly ground pepper, to season
1 ½ pounds andouille or 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 ½ cups chopped fresh Roma tomatoes
3 cups good-quality chicken stock
1 cup uncooked long grain rice
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. Taste and season with salt and pepper, if desired. Serves 8.
