One Pot Chicken Chorizo Jambalaya (2024)

Normally, there are no new recipes coming to this blog between Christmas and New Year… This year I decided to show you this delicious One Pot Jambalaya with Chicken and Chorizo. We made this the other day and it was so good I had to share it with you ;) There is nothing wrong with some easy peasy recipes after Christmas when you were cooking and baking for 3 days straight all kinds of fancy dinners, right? Just one pot instead of juggling with 5 pots at a time ;P

Well… I hope you all had a nice and relaxed Christmas last week. It was probably a bit different from previous Christmas celebrations due to all that s***t with COVID this year. We celebrated in a very small group. Well… it was barely a group. Visiting family was not possible due to strict regulations here in Germany – only people from two households could meet, so we only had one guest ;) If you can make sure nobody gets sick, it is absolutely ok to stay home and spend Christmas on the sofa watching Christmas movies instead of traveling all over Germany and Europe. Everything was much more relaxed this year, to be honest ;P

That does not mean there wasn’t a lot of cooking and baking happening these days. We tried to compensate for not being able to travel and meet people. We were cooking several 3-course menus, we were baking bread, etc. It was a lot of food for only two people (well and that one guest for Christmas Day). But that has changed now. Instead of multiple courses for dinner each day we are now back to “less is more” until New Year’s Eve ;)

If you are tired of all that work in the kitchen you should switch to one-pot dishes. They are so much easier to prepare – so is this Jambalaya. You basically throw everything in a large pot, do some frying, cooking, some seasoning, and after approx. 30 minutes everything is ready to be served. Really, could not be easier…

Jambalaya is a rice dish from the Cajun/Creole cuisine, which has roots in African, France, and Spain. A colorful and spicy mixture. Paella from Spain is probably the closest to this Louisiana dish. Depending on who is cooking the Jambalaya, the dish has different ingredients – the possibilities are almost endless, but usually, smoked sausage is used, as well as chicken, ham, or seafood. Unfortunately, seafood is not an option in our house, cause one person would not eat the dish if I add fish or shrimps… bummer, I know. But you can totally add it here ;)

Anyway. Another option you have is what kind of chicken you use – that could be chicken breast or chicken wings and chicken legs. If you don’t mind nibbling on the drumsticks use those, everybody else should use the chicken breast without skin and bones. That is also the easiest to use. As for the chorizo, I recommend using a spicy version of that Spanish sausage – it adds more flavor and spiciness to the dish and that is something you want here. If you can’t get hold of chorizo, a regular (spicy) smoked sausage is also fine.

By the way, this dish is also great if you want to cook for a larger group of people. Double the amounts in the recipe, use a large pot and you can easily feed a large family. Jambalaya can easily be reheated… all in all the perfect dish after all that Christmas madness cooking sessions ;P

INGREDIENTS / ZUTATEN

English
Deutsch

(4 servings)

Cajun Seasoning:
1 1/2 tbsp. smoked paprika powder
1 tbsp. salt
1 tbsp. garlic powder
1/2 tbsp. ground black pepper
1/2 tbsp. ground white pepper
1/2 tbsp. onion powder
1/2 tbsp. dried oregano
1/2 tbsp. cayenne pepper
1 tsp. dried thyme

For the Jambalaya:
17 oz. (500g) chicken drums/wings or chicken breast
1 red onion, diced
1 red pepper, thinly sliced
2 garlic cloves, diced
2.6 oz. (75g) chorizo, sliced
some olive oil for frying
1 tbsp. cajun seasoning
8.8 oz. (250g) basmati rice
14 oz. (400g) diced tomatoes (from a can)
1 1/2 cups (360ml) chicken stock

(4 Portionen)

Für das Cajun Gewürz:
1 1/2 EL Smoked Paprika Pulver
1 EL Salz
1 EL granulierter Knoblauch
1/2 EL schwarzer Pfeffer
1/2 EL weißer Pfeffer
1/2 EL granulierte Zwiebeln
1/2 EL getrockneter Oregano
1/2 EL Cayenne Pfeffer
1 TL getrockneter Thymian

For the Jambalaya:
500g Hähnchenkeulen oder Hähnchenbrust
1 rote Zwiebel, gehackt
1 rote Paprika, in Streifen geschnitten
2 Knoblauchzehen, gehackt
75g Chorizo, in Scheiben
etwas Olivenöl zum Anbraten
1 EL Cajun Gewürz
250g Basmati Reis
400g gestückelte Tomaten (1 Dose)
360ml Hühnerbrühe

DIRECTIONS / ZUBEREITUNG

English
Deutsch

1. Wash, dry, and clean the chicken. If you use chicken breast cut it into bite-size pieces. Set aside. Peel and dice the onion, wash, dry, and cut the pepper into thin slices. Peel the garlic and dice finely. Cut the chorizo into not too thin slices. Set all aside.

2. Heat up a large frying pan or pot with some olive oil. Add the chicken in two portions and fry until golden brown from all sides. Remove the first portion and place in a bowl and repeat with the second portion of the chicken. Remove the chicken when nicely browned.

3. Add some more oil to the pan/pot. Add the diced onion and fry until soft and slightly browned. Add the sliced pepper, diced garlic, and sliced chorizo. Add the cajun seasoning. Stir and cook for about 5-6 minutes until everything is browned and fragrant. Add the chicken, uncooked rice, tomatoes, and chicken stock, reduce the heat to medium-low, cover the pan/pot and let simmer for 20-25 minutes until everything is cooked (stir from time to time so nothing will burn) and most of the liquid is gone.

1. Die Hähnchkeulen bzw. Hähnchenbrust waschen, trocknen und säubern – Hähnchenbrust in mundgerechte Stücke schneiden. Zur Seite stellen. Die Zwiebel schälen und würfeln, die Paprika waschen, trocknen und dann in feine Streifen schneiden. Knoblauch schälen und fein würfeln. Die Chorizo in Scheiben schneiden (ggf. Haut vorher entfernen). Alles zur Seite stellen.

2. Eine große Pfanne oder Topf mit etwas Öl erhitzen. Das Hähnchen in zwei Portionen dazugeben und von allen Seiten anbraten, bis es etwas Farbe bekommen hat. Herausholen und in einer Schüssel zwischenparken, dann das restliche Hähnchen ebenfalls anbraten. Wenn diese Hähnchenkeulen/-stücke ebenfalls schön gebräunt sind, zur Schüssel dazugeben und zur Seite stellen.

3. Etwas mehr Öl in die Pfanne/den Topf geben und die gewürfelten Zwiebeln anbraten, bis sie weich und etwas gebräunt sind. Paprikastreifen, Knoblauch und Chorizo dazugeben. Das Cajun Gewürz dazugeben und alles für etwa 5-6 Minuten unter ständigem Rühren anbraten. Hähnchen, Reis, Tomaten und Hühnerbrühe dazugeben, verrühren und dann abgedeckt bei geringer Hitzezufuhr für etwa 20-25 Minuten köcheln lassen, zwischendurch immer wieder einmal rühren, damit nichts anbrennt – die Flüssigkeit sollte so gut wie verkocht sein.

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Here is a version of the recipe you can print easily.

Description

This Jambalaya is an easy to prepare dish with chicken, chorizo and rice – all made in on pot.

Ingredients

Scale

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Instructions

3. Add some more oil to the pan/pot. Add the diced onion and fry until soft and slightly browned. Add the sliced pepper, diced garlic, and sliced chorizo. Add the cajun seasoning. Stir and cook for about 5-6 minutes until everything is browned and fragrant. Add the chicken, uncooked rice, tomatoes, and chicken stock, reduce the heat to medium-low, cover the pan/pot and let simmer for 20-25 minutes until everything is cooked (stir from time to time so nothing will burn) and most of the liquid is gone.

Notes

Enjoy cooking!

Keywords: Jambalaya, rice, chorizo, chicken, one pot

Tags:chicken dinner lunch rice