Chicken & Chorizo Jambalaya

• Prep Time: 20 minutes

• Cook Time: 40 minutes

• Total Time: 1 hour

• Serves: 4-6

• Skill Level: Intermediate

• Recipe Intensity: Medium – This recipe involves coordinated slicing, sautéing, and a crucial simmering stage that requires attention to achieve the perfect rice texture. It’s a fantastic lesson in building layers of flavor.

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Gather Your Ingredients

The Proteins:

• 2 boneless, skinless chicken thighs, cut into 1-inch chunks

• 200g (7 oz) cured Spanish-style chorizo, sliced into ½-inch coins

• 200g (7 oz) raw, large shrimp (prawns), peeled and deveined

The Aromatics & Vegetables (The “Holy Trinity”):

• 1 large yellow onion, diced

• 1 large green bell pepper, diced

• 2 celery stalks, diced

• 4 cloves garlic, minced

The Pantry Staples:

• 400g (2 cups) long-grain white rice (such as Jasmine or Basmati), rinsed

• 400g (14 oz) can of diced tomatoes, with their juices

• 750ml (3 cups) chicken stock, hot

• 2 tablespoons olive oil

• 1 tablespoon tomato paste

The Spice Blend (The Soul of the Dish):

• 1 teaspoon smoked paprika

• 1 teaspoon dried oregano

• ½ teaspoon dried thyme

• ½ teaspoon cayenne pepper (adjust to your heat preference)

• 1 teaspoon garlic powder

• 1 bay leaf

• Salt and freshly ground black pepper, to taste

The Garnish:

• 3 spring onions (scallions), thinly sliced

• A small handful of fresh parsley, chopped

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The Method: Building Layers of Flavor

Step 1: Prepare and Sauté the Proteins

1. Pat the chicken pieces dry with a paper towel and season generously with salt and pepper.

2. In a large, heavy-bottomed pot or Dutch oven (this is key for even heat distribution), heat 1 tablespoon of olive oil over medium-high heat.

3. Add the chicken pieces and sear until they are golden brown on all sides, about 5-7 minutes. You are not cooking them through, just building a flavorful fond (the browned bits) on the bottom of the pot. Remove the chicken and set aside.

4. Add the sliced chorizo to the same pot. Cook for 2-3 minutes until it has released its red-orange oils and is slightly crispy. Remove the chorizo and set aside with the chicken.

Step 2: Sauté the “Holy Trinity”

1. Reduce the heat to medium. In the same pot with the rendered chorizo and chicken fats, add the remaining tablespoon of olive oil if needed.

2. Add the diced onion, bell pepper, and celery. Sauté for 6-8 minutes, stirring occasionally, until the vegetables have softened and the onion becomes translucent.

3. Add the minced garlic and tomato paste and cook for a further minute until fragrant.

Step 3: Toast the Rice and Spices

1. Add all the dried spices (smoked paprika, oregano, thyme, cayenne, garlic powder) and the bay leaf to the pot. Stir constantly for 30 seconds until the spices are blooming and incredibly aromatic.

2. Add the rinsed rice to the pot. Stir vigorously to ensure every grain of rice is coated in the oil and spice mixture. Toast the rice for 1-2 minutes; this step is crucial for preventing a gummy final texture.

Step 4: The Simmer (The Most Important Step)

1. Pour in the canned diced tomatoes with their juices and the hot chicken stock. Scrape the bottom of the pot with your spoon to lift all the delicious browned fond.

2. Return the seared chicken and chorizo to the pot. Give everything one good stir to combine.

3. Bring the liquid to a lively boil, then immediately reduce the heat to the lowest possible setting. Cover the pot tightly with a lid.

4. Let it simmer gently for 20-25 minutes. DO NOT PEEK. Lifting the lid releases precious steam and will result in undercooked rice.

Step 5: Add the Shrimp and Rest

1. After 20 minutes, quickly remove the lid. The rice should have absorbed most of the liquid and be nearly tender.

2. Scatter the raw shrimp evenly over the top of the jambalaya. Replace the lid immediately and cook for another 5-7 minutes, just until the shrimp are pink, opaque, and cooked through.

3. Once the shrimp are cooked, turn off the heat. Remove the pot from the burner and let it stand, still covered, for 10 minutes. This resting period allows the rice to steam to perfection and absorb any remaining moisture, resulting in a fluffy, not sticky, jambalaya.

Step 6: Fluff and Serve

1. After resting, remove the bay leaf. Take a fork and gently fluff the jambalaya, bringing the rice from the bottom to the top.

2. Stir through most of the sliced spring onions and parsley, reserving some for garnish.

3. Taste and adjust seasoning with more salt and pepper if needed.

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Serving and Storing Your Masterpiece

To Serve: Spoon the jambalaya generously into deep bowls. Garnish with the remaining spring onions and parsley. A dash of hot sauce on the side is highly recommended for those who like an extra kick. A simple green salad or a slice of crusty bread to mop up the juices are perfect accompaniments.

Storage & Reheating:

• Refrigerator: Allow the jambalaya to cool completely before transferring it to an airtight container. It will keep in the refrigerator for up to 3 days.

• Freezer: This dish freezes remarkably well. Portion it into freezer-safe containers or bags for up to 3 months. Thaw overnight in the refrigerator before reheating.

• Reheating: The best way to reheat jambalaya is on the stovetop. Place it in a saucepan with a tablespoon or two of water or stock to reintroduce moisture. Heat over medium-low, stirring occasionally, until piping hot. You can also use a microwave, stirring every 60 seconds.

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Nutrition at a Glance

Please note: The following is an estimated nutritional breakdown per serving (assuming 6 servings). Actual values may vary based on specific ingredients used.

Percent Daily Values are based on a 2,000 calorie diet.

This Chicken & Chorizo Jambalaya is more than just a meal; it’s an experience. It’s a celebration of bold flavors and simple, hearty cooking. So, grab your largest pot, embrace the process, and get ready to enjoy a truly spectacular dish.