January 24, 2024
Main Dishes

Chicken and Chorizo Jambalaya Recipe

Savor the flavors of New Orleans with this chicken and chorizo jambalaya recipe! A perfect blend of spicy sausage, chicken, rice, and Cajun spices.

Why This Recipe Works

One Pot Meal: This chicken and chorizo jambalaya recipe is a one pot meal that is quick to come together, and perfect for a weeknight meal! It features three different kinds of meat, aromatic vegetables, spicy seasonings, and tender rice for an easy and flavorful meal. It is sure to be one of your new go-to dinner ideas!

Warm & Flavorful: Jambalaya with chicken and chorizo is one of my favorite comfort foods. It is warm, spicy, and full of flavor, which is just what I need sometimes! You can control the spice here depending on you and your family’s preferences. So even picky eaters will love this easy jambalaya recipe!

What is Jambalaya?

Jambalaya is a one pot American Creole dish that typically consists of rice, sausage, chicken, and shrimp, and is boldly flavored with Cajun and Creole spices! Jambalaya is comforting, satisfying, and super simple to make.

Supplies Needed

Knife and Cutting Board
Stock Pot or Dutch Oven

Main Ingredients

Chicken: I used some cubed chicken breast here, but you can also use boneless, skinless chicken thighs if you prefer!
Chorizo: You will need ground chorizo sausage for this recipe. This is a boldly spiced sausage that adds tons of flavor!
Andouille Sausage: This is traditionally used in jambalaya recipes and is another spiced sausage that is typically a bit spicy.
Vegetables: I used aromatic vegetables here like green pepper, celery, onion and garlic!
Red Pepper Paste: Red pepper paste offers a unique flavor since it is made with sweet peppers! However, if you don’t have it on hand you can use tomato paste instead.
Spices: This jambalaya recipe is boldly spiced with salt, pepper, paprika, cayenne pepper and bay leaves! If you are sensitive to spicy foods, go light on the cayenne pepper.
Rice: I used a long grain white rice for this chicken and chorizo jambalaya recipe. You can use your favorite rice here!
Chicken Stock: Cooking the rice in stock adds extra flavor. You can use water instead, but it may need just a little extra salt in that case.

Chicken and Chorizo Jambalaya Recipe ingredients

Step By Step Instructions

Prep: Prep and dice all of your veggies and proteins before beginning the recipe. This will make it easier to make this dish as it all comes together fairly quickly!
Brown Chorizo: 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.
Add Chicken: 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.
Add Sausage: Next, add in the andouille sausage and cook for an additional 2-3 minutes.
Sauté the Veggies: Add in the green pepper, celery, and onions. Sauté and stir occasionally, letting the veggies become tender, and mix for 5 minutes.
Add Garlic & Spices: 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.
Add Liquid: Pour the 4 cups of chicken stock into the pot and stir to combine. Let the mixture come up to a simmer, cover with a lid, reduce the heat to low, and let it cook for about 15-20 minutes or until the rice has absorbed the liquid. Let it rest covered off the heat with the lid on for an additional 5-10 minutes.
Serving: Remove the lid and fluff with a fork before enjoying.

Browning the meat and adding the rice to Chicken and Chorizo Jambalaya Recipe

Adding the chicken stock and cooking it down to make jambalaya

Variations

Andouille Sausage: The Andouille sausage in this chicken and chorizo jambalaya recipe can be substituted with kielbasa. It doesn’t have as bold of a flavor, but will still be delicious here!
Red Pepper Paste: If you can’t find or don’t have red pepper paste, you can use tomato paste instead. Generally, you can find red pepper paste near the canned tomatoes and jarred pasta sauces in the store!
Spices: The spices I used here are typical in Cajun cuisine. If you prefer, you can just a cajun spice blend instead!

Storing and Reheating

To store, place in an airtight container in the refrigerator for up to 4 days.

Reheat in the microwave or on the stovetop until heated through!

I don’t recommend freezing any leftovers, since the rice will end up soft and mushy.

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