Chicken And Chorizo Jumbalaya
From danthecook 13 years ago
- 1 Hour to make
- Serves 4 people
Being in the mood for something really spicy but not another curry, the idea of making a jumbalaya reared it's welcome head. The deep earthy flavours of the cajun spicing goes so well with the meatiness of chicken, the gentle spiciness of chorizo and the plumpness of the prawn that are thrown in at the last minute. Read more Now, we like spicy food, a lot, but this was just on the border of being a little too tingly. With hindsight I would probably cut down on the chilli. Having said that, there wasn't much left after we'd filled our faces and it was rather delicious. See less
Ingredients
- 4 Skinless, boneless, chicken thighs shopping list
- 5 Cooking chorizo sausages (Not the cured salami style ones, but the raw ones you need to cook before eating) shopping list
- 250g Large cooked prawns or raw if you prefer. shopping list
- 2 Medium or 1 very large onion. shopping list
- 3 cloves of garlic shopping list
- 2 Sticks of celery shopping list
- 300g American long grain rice (easy cook if you can, to make it less starchy) shopping list
- 1 habanero chilli shopping list
- 1 Red Jalapeño chilli shopping list
- 2 red peppers (bell peppers) shopping list
- 500ml chicken stock shopping list
- 2 tbsp cajun seasoning shopping list
- olive oil shopping list
- salt & pepper shopping list
How to make it
- 1. Preheat the oven to 200 centigrade or 180 if using a fan oven.
- 2. Finely chop the onions, celery and garlic and set aside.
- 3. Chop the chicken thighs into about 6 or 8 pieces each.
- 4. Chop each of the chorizo sausages into 4 or 5 pieces.
- 5. Drizzle some olive oil over the bottom of a large pan and heat over a medium to high heat.
- 6. Fry the chicken pieces and chorizo until lightly browned and some of the oil comes out of the chorizo, then remove from the pan with a slotted spoon and keep aside. See Photo
- 7. Lower the heat and slowly sweat the onions, garlic and celery for about 5 minutes until nice and soft.
- 8. Add in the finely chopped chillis and the cajun spices and fry for another couple of minutes.
- 9. Add back in the chicken, chorizo and all of the rice and give it a good stir to coat the rice in the oil.
- 10. Finally, add in the sliced red peppers and the chicken stock. Season with salt and pepper and give the whole lot a stir and bring to a simmer. See Photo
- 11. Cover with a lid and put in the oven for about 30 minutes.
- 12. By this time the rice should be cooked and the chicken still tender. Stir in the prawns and place back in the oven, covered, for another 5 minutes to heat the prawns through.
- 13. I guess it's not that authentic, but a good squeeze of fresh lemon juice stirred in at the last minute freshens the whole thing up.
Frying the chicken and chorizo pieces
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Bring the whole lot to a simmer once the stock is added.
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