Jambalaya with Chicken and Chorizo

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I have a 8kg bag of rice. Thats about 17 1/2 pounds. Almost a year ago, my boyfriend Tas decided to have a house warming party the night before his whole family comes over to see his new place… in the early afternoon. Needless to say, the place was a disaster the next morning.

It took us about 3 hours to clean it up. Then I needed to run to the grocery store to grab things to make food for about 15 adults and children. I figured everyone loves chicken and rice. Yes, that’s a great idea.

Got home, unpacked the groceries, then realized that I forgot to get rice. I know, I know! I’m making chicken and RICE. I was hung over! So my wonderful boyfriend went out to get some rice while I started to prep/cook.

He came back with this enormous bag of rice. He said it was the only one that they had. The little Asian convenient store down the street doesn’t do small apparently. So now I have tons and tons of rice.

I actually don’t hate it. Because rice goes with everything, it’s easy to get creative with the preparation. Today, it’s my version of Jambalaya!

You like the plate? Tas’s (my boyfriend) mother’s plate. It’s gotta be from the 70’s. Not giving this one back.

My mom makes a really fast oven chicken and rice dish and this inspired me to take it a little further. Only later did I realize that I was actually just making a simple version of a Jambalaya.

By the way, has anyone ever seen the show Road Grill with Matt Dunigan on Food Network? It may just be a Canadian thing. But this guy is terrible. It’s like a long infomercial that isn’t selling a specific product. He’s got a bunch of people hanging around him while he cooks and they clap and cheer when he slices up some bacon for potato skins. “Who likes sour cream? Lets hear it!” “Ooohh!!!” Horrible.


Apologizes, I digress. Just needed to share. Back to Jambalaya! This really is a simple recipe. Double it for a big crowd. It’s just loaded with flavor.

 

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Jambalaya with Chicken and Chorizo

Makes 4-6 servings

8 pieces bone-in, skin on chicken (I used 4 drumsticks and 4 thighs)
1 1/2 TBSP extra virgin olive oil
1 250g Spanish chorizo sausage, sliced (about 2 cups)
1 large onion, diced
1 large green bell pepper, cut into strips
1 large red bell pepper, cut into strips
3 cloves garlic, smashed and chopped finely 
1 TBSP smoked paprika
1/2 tsp cumin
1 cup canned crushed tomatos
1 1/2 cups white rice 
2 1/2 cups chicken stock
Salt and freshly ground black pepper

Pre-heat oven to 300 deg F. Generously season the chicken with salt and freshly ground black pepper.
Heat oil in a large skillet or pan. Once hot, add the chicken and brown on all sides. About 4 minutes on each side. This is better to do in two batches. Reserve browned chicken on a plate. Make sure not to burn the bits in the pan.
Add the onions and chorizo to the pan. Toss in the oil and scrape up the bits from the bottom of the pan. Saute for about 2 minutes. Add the peppers and garlic. Saute for another 2 minutes. Add the paprika and the cumin and let the oils develop from the spices, about 3 more minutes. Add the crushed tomatoes and mix will. Add the rice and combine well. 
Add the chicken stock, season with salt and pepper, and bring to a boil. Add the chicken pieces on top, cover with aluminum foil and place in oven. Bake for 25 minutes. Remove from oven, LEAVE COVERED for another 10 minutes. 
If you see that the skillet is too full, empty the rice mixture into a casserole dish. Then add the chicken stock to the skillet , boil and add to the casserole dish. Mix well and then add the chicken on top. Continue as above. 
Enjoy =)

12 Comments

  • Reply May 31, 2011

    Tas Melas

    You told one truth and one lie on this post: first, the truth, this dish is full of flavor. I’m eating it right now. The lie? My mom’s dish is fairly new. So there.

  • Now that’s a lot of rice! You’re right though, it really does go with everything, and it’s always nice to have on hand. This chicken looks delicious, and your photos are gorgeous. :)

  • Reply June 2, 2011

    Anonymous

    I am such a sucker for jambalaya; the spicier the better in my books.

  • Reply September 16, 2011

    Anonymous

    Hi Danielle, this looks like a great dish that I could cook for friends who are rice lovers and only eat chicken. Got a slight issue though.
    Any other ways to cook this other than using an oven? I don’t own one. =(

  • Reply September 16, 2011

    Danielle

    @Anonymous – Thank you! Yes, there are!!

    Follow the steps exactly, cover it with tin foil really really well making sure no steam will escape (tight fitting lid works better) and turn your heat to low on the stove top.

    Cook for 25 minutes. Do NOT remove the foil or lid! After 25 minutes, turn the heat off and let rest for 10 minutes. Remove the foil, serve, and Enjoy =)

  • Reply September 17, 2011

    JaennyC

    Great!!! Thanks lots for giving me the option! I’ll post here again after trying it!

  • Reply September 28, 2011

    Anonymous

    I got some Soy Chorizo at Trader Joes, so you can have this even if you do not eat meat!

    • Reply November 26, 2012

      Ami

      I just made mine last week with the soy chorizo from trader joes! (My favorite place!) It came out great. My sister haf some and loved it. My family complains about using things other than traditional meats, so i love it when i hold back info until after they try it and love it to inform them of my ingredients. Anyways, the soy chorizo was perfect!!

  • Reply May 7, 2014

    Claire

    I made this tonight for my boyfriend and myself and it was so delicious! Had to use regular sausages as we were out of chorizo, but added a couple chile peppers and a very generous amount of chilli powder to compensate a bit and it turned out great! And by the way, love this blog – I stumbled across it from Buzzfeed today and now I just want to try everything! xxx

    • Reply May 7, 2014

      Danielle

      Thanks so much Claire!! I hope you had some left overs! They’re amazing the next day!

      Thanks for following!

      Danielle
      I Will Not Eat Oysters

  • Reply July 13, 2015

    Rachel Page

    This is an excellent Jambalaya recipe. I followed it to a tee

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