Chicken and Chorizo Jambalaya Recipe

Course Main Course

Cuisine American, Cajun

Keyword Chicken and Chorizo Jambalaya Recipe

Prep Time 30

Cook Time 45

Servings

Calories 292kcal

Author Bon Appeteach

Prep and dice all your veggies and proteins before beginning the recipe. This will make it easier to make this dish as it all comes together fairly quickly.
In a large stock pot or Dutch oven over medium-high heat, begin to brown the ground chorizo sausage. Let this cook for 5-6 minutes.
To the browned sausage, add in the raw chicken and continue to cook the two proteins together for another 5-6 minutes or until the chicken is cooked through.
Next, add in the diced andouille sausage and cook an additional 2-3 minutes.
Add in the green pepper, celery, and onion. Sauté and stir occasionally, letting the veggies become tender, and mix for 5 minutes.
Mix in the minced garlic, red pepper paste, and all the dry seasonings (salt, pepper, cayenne, and paprika). Toss to combine and then pour in the 2 cups of rice and continue to mix for about 1 minute.
Pour the 4 cups of chicken stock into the pot and stir to combine. Let the mixture come up to a simmer, cover it with a lid, reduce the heat to low and let it cook for 15-20 minutes. the liquid should be cooked off and the rice should be tender. Turn off the heat and leave it covered for an additional 10 minutes.
Remove the lid when ready to serve, fluff with a fork and enjoy with a Tabasco sauce and enjoy.

If you do not have smoked sausage you can also add diced ham as an alternative.