Fiery Chicken & Chorizo Jambalaya: A One-Pot Cajun Feast

Nothing compares to the vivid, comforting flavours of a traditional jambalaya. Tender chicken, smokey chorizo, the "holy trinity" of vegetables, and rice soaked with a rich, spicy broth come together in this classic Louisiana recipe, which is a celebration in a pot. The finest aspect? Our recipe for chicken and chorizo jambalaya is really easy to prepare and only needs one pot, which makes cleanup a joy. You can bring the essence of New Orleans into your kitchen by dicing and slicing like a pro with your reliable chef's knife from Sharp Blades. Come on, let's cook!

Ingredients:
2 tbsp Olive Oil
400g (14 oz) Chicken Thighs, boneless and skinless, cut into bite-sized pieces
225g (8 oz) Spanish Chorizo Sausage, sliced into half-moons
1 large Onion, diced
1 large Green Bell Pepper, diced
2 Celery Stalks, diced
3 cloves Garlic, minced
1 can (400g / 14 oz) Diced Tomatoes
250g (1 ¼ cups) Long-Grain White Rice, uncooked
600ml (2 ½ cups) Chicken Stock
2 tbsp Tomato Paste
1 tbsp Cajun Seasoning
2 Bay Leaves
1 tsp Dried Thyme
½ tsp Smoked Paprika
¼ tsp Cayenne Pepper (adjust to your heat preference)
Salt and Black Pepper, to taste
3 Spring Onions, sliced (for garnish)
Fresh Parsley, chopped (for garnish)

Required Utensils (Get Your Sharp Blades Ready!)
A Large, Heavy-Bottomed Pot or Dutch Oven (essential for even heat distribution)
Your Favorite Sharp Chef's Knife – A sharp blade is crucial for clean, even dicing.
Cutting Board
Wooden Spoon or Spatula
Measuring Spoons and Cups

Cooking Time
Prep Time: 15 minutes
Cook Time: 40 minutes
Total Time: 55 minutes

Comprehensive Preparation Guidelines
Get Your Ingredients Ready: 
A sharp knife is crucial in this situation. Dice the celery, bell pepper, and onion into consistent pieces with your Sharp Blades chef's knife. This guarantees uniform cooking. Cut the chicken thighs into small pieces, chop the garlic, and slice the chorizo. Lightly season the chicken with salt and pepper after patting it dry.

To sear the meats: 
Heat the olive oil in your big pot over medium-high heat. Cook the chicken pieces for four to five minutes, or until they are golden brown all over. You're only adding flavour, not cooking it all the way through. Take the chicken out and put it aside. Cook the sliced chorizo in the same pot for two to three minutes, or until it begins to crisp and releases its red oil. Take the chicken out and put it aside.

Sauté the "Holy Trinity": 
Add the chopped onion, bell pepper, and celery to the same saucepan as the reduced chorizo oil. Sauté the veggies for five to seven minutes, or until they are tender. Add the minced garlic and sauté until fragrant, about 1 more minute.

Create the Flavour Base: 
Add the Cajun seasoning and tomato paste, and heat for a minute to enhance their flavours.  
Add the smoked paprika, bay leaves, dried thyme, and diced tomatoes (with their liquids).  
Scrape any browned bits from the bottom of the pot as you stir everything together.

Combine and Simmer: 
Put the chorizo and seared chicken back in the pot. Pour in the chicken stock after adding the raw rice.  Stir thoroughly, bring to a boil, and then quickly lower the heat to low.  Put a tight-fitting lid on the pot and cook it gently for 25 to 30 minutes. For the rice to steam correctly, do not lift the lid during this time.

Rest and Fluff: 
Examine the rice after 25 minutes. It should be soft and have taken up the majority of the liquid. Add a little extra stock and cook for an additional five minutes if it's still too firm. When finished, take the pot from the hob, throw away the bay leaves and leave it covered for five to ten minutes. Next, use a fork to fluff the rice.

Serve:
With a liberal garnish of fresh parsley and chopped spring onions.  Savour the flavour of the bayou right away!

Nutritional Information (Per Serving - serves 4)
Calories: 645 kcal
Carbs: 58g
Protein: 35g
Fat: 28g
Fiber: 4g
Sugar: 7g
Please note: Nutritional information is an estimate and may vary based on specific ingredients used.

Expert Advice from Sharp Blades
A heavy-based saucepan for cooking and a sharp knife for preparation are essential for the ultimate simple chicken and chorizo jambalaya recipe that's ideal for a family meal. A sharp blade guarantees that your meats and veggies are cut cleanly, resulting in improved texture and more uniform cooking.  A good saucepan keeps the rice from scorching on the bottom, resulting in consistently fluffy, perfectly cooked jambalaya. Are you trying to find the best kitchen knives for simple one-pot dishes? Take a look at our selection of razor-sharp chef's knives that turn preparation into a pleasure rather than a task.