Chicken and Chorizo Jambalaya
By OcadoLife
Published on 28 June 2022
Inspired by a classic Louisiana one-pot, this fuss-free, oven-baked rice dish is packed with African, French and Spanish flavours. Looking for more chicken recipes? Look no further.Time and servings
55 minsTotal time
4Servings
10 minsPrep time
45 minsCooking time
Ingredients
- 2 tbsp of olive oil
- 4 tsp of cajun seasoning
- 4 chicken thighs, bone in and skin on
- 1 onion, sliced
- 2 garlic cloves, finely chopped
- 1 red pepper, sliced
- 1 yellow pepper, sliced
- 125 g of chorizo, sliced
- 0.5 tsp of sweet smoked paprika
- 300 g of white long-grain rice, rinsed and drained
- 1 x 400g tin chopped tomatoes
- 500 ml of boiling chicken stock, gluten free if required
- 100 g of frozen peas
- 1 tbsp of chopped flat-leaf parsley
- 1 lemon, cut into wedges to serve
Method
Step 1
Preheat oven to 220°C/200°C fan/gas 7. In a bowl, mix 1tbsp olive oil with 2tsp cajun seasoning and some salt and pepper, then use it to coat the chicken thighs. Place skin-side down in an ovenproof frying pan (or shallow casserole dish) over a medium-low heat. Cook for 5 mins, until the skin is browned and crispy, then turn the thighs over and cook for a further 1 min. Set aside on a plate.Step 2
Wipe the pan/casserole clean with kitchen towel, then add 1tbsp olive oil and the onion. Cook over a medium heat until the onion turns translucent, then add the garlic and cook for 1 min. Add the peppers, chorizo, paprika and remaining cajun seasoning and cook for about 2 mins, until the chorizo releases its oil.Step 3
Add the rice, tomatoes and hot stock and stir (make sure the stock is boiling!). Place the chicken on top and cover – if the pan/casserole doesn’t have a lid, cover tightly with foil. Bake in the oven for 30 mins.Step 4
Remove from oven, add the peas, put the lid back on and leave to stand for 10 mins – the peas will cook in the steam. Season to taste, scatter with parsley and serve with lemon wedges.