Chicken & Chorizo Jambalaya | Pepper Ammy's One Pot Meals

chorizo

🥗Healthier: turkey chorizo

💰Cheaper: smoked sausage

Turkey chorizo reduces fat content while keeping spice.

chicken thighs

🥗Healthier: chicken breast

💰Cheaper: chicken drumsticks

Chicken breast is leaner, while drumsticks are often cheaper.

long-grain rice

🥗Healthier: quinoa

💰Cheaper: white rice

Quinoa adds protein but white rice is more economical.

olive oil

🥗Healthier: avocado oil

💰Cheaper: canola oil

Canola oil is less expensive and suitable for sautéing.

Heat 1 tablespoon of oil in a medium or large saucepan.

Slice chorizo into discs about half a centimeter thick and dice the chicken.

Once the oil is hot, add the chorizo first to release its color and flavors for a few seconds.

Add the diced chicken to the pan and fry for around 3 minutes.

Dice the onion, mince the garlic, and cut the red pepper into thin slices while the chicken is cooking.

Add the diced onion to the pan and fry until softened.

Add minced garlic and sliced red pepper to the pan and cook for 1-2 minutes, mixing well.

Pour in the canned tomatoes and add the cajun seasoning; cook for another 2 minutes.

If cajun seasoning is unavailable, cayenne pepper or hot paprika can be used as a substitute.

Add the rice to the pan and pour over the chicken stock or water and stock cube; bring to a boil.

Cover the pan and let cook until the rice is soft, adding more water if necessary.

Once cooked, turn off the heat and let cool for 5-10 minutes to allow the rice to absorb extra liquid.

After cooling slightly, stir the rice to fluff it up and serve.

Cooking Techniques

Equipment Needed

Spice Level: