Chicken and Chorizo Jambalaya – A Spicy and Flavorful One-Pot

Chicken and Chorizo Jambalaya – Bursting with bold flavors, smoky spices, and hearty ingredients, Chicken and Chorizo Jambalaya is a dish that perfectly captures the essence of Creole and Cajun cooking. Originating from Louisiana, Jambalaya is a flavorful one-pot rice dish inspired by a fusion of Spanish, French, and West African cuisines. It’s hearty, comforting, and perfect for feeding a crowd — a true soul-warming meal that brings people together.

• Save

Recipe Overview

Prep Time: 20 minutes
Active Time: 40 minutes
Resting Time: 10 minutes
Cuisines: Cajun / Creole / American South
Course: Main Course
Servings: 6
Calories: 520 kcal per serving
Total Time: 1 hour 10 minutes

Equipment Needed

• Large heavy-bottomed pot or Dutch oven

• Wooden spoon or spatula

• Sharp knife and cutting board

• Measuring cups and spoons

• Ladle for serving

Ingredients

For the Jambalaya:

• 2 tablespoons olive oil

• 300g (10 oz) boneless, skinless chicken thighs, cut into bite-sized pieces

• 150g (5 oz) spicy chorizo sausage, sliced

• 1 large onion, finely chopped

• 1 green bell pepper, diced

• 1 red bell pepper, diced

• 2 celery stalks, chopped

• 3 garlic cloves, minced

• 1 ½ cups long-grain rice (uncooked)

• 1 can (400g) diced tomatoes

• 3 ½ cups chicken stock

• 1 teaspoon smoked paprika

• 1 teaspoon cayenne pepper (adjust to taste)

• 1 teaspoon dried thyme

• 1 teaspoon oregano

• 1 bay leaf

• Salt and black pepper, to taste

• 2 tablespoons tomato paste

• Fresh parsley, chopped (for garnish)

• Lemon wedges (optional, for serving)

Instructions

Step 1: Brown the Meats

In a large heavy-bottomed pot or Dutch oven, heat olive oil over medium-high heat. Add the chicken pieces and cook until golden brown on all sides, about 5–6 minutes. Remove the chicken from the pan and set aside.

Add the chorizo slices to the same pot and cook for 3–4 minutes until the fat renders and they turn slightly crispy. This step builds the smoky base flavor of the dish. Remove the chorizo and set aside with the chicken.

Step 2: Sauté the Vegetables

Using the same pot (with the rendered chorizo fat for added flavor), add the onion, bell peppers, and celery. Sauté for 5–6 minutes until softened. Stir in the minced garlic and cook for another minute until fragrant.

This vegetable trio—known as the Holy Trinity of Cajun cuisine—is essential for building depth and authenticity in the Jambalaya.

Step 3: Add the Spices and Tomato Paste

Sprinkle in the smoked paprika, cayenne, thyme, oregano, and a touch of black pepper. Stir well to coat the vegetables in the spices. Add the tomato paste and cook for 1–2 minutes to caramelize slightly, which enhances the overall flavor.

Step 4: Combine the Rice and Liquids

Add the rice and stir well to coat every grain with the flavorful mixture. Return the browned chicken and chorizo to the pot. Pour in the diced tomatoes, bay leaf, and chicken stock. Mix thoroughly and season with salt to taste.

Bring the mixture to a gentle boil, then reduce the heat to low. Cover with a lid and let it simmer for about 25–30 minutes, stirring occasionally to ensure the rice doesn’t stick to the bottom.

Step 5: Simmer Until Perfectly Cooked

Cook until the rice is tender and has absorbed all the liquid. If needed, add a little extra stock or water toward the end of cooking to prevent it from drying out. The rice should be moist but not soupy.

Nutrition Information

Tips for the Perfect Chicken and Chorizo Jambalaya

1. Use good-quality chorizo: The smoky paprika and garlic in authentic chorizo are what give this dish its depth.

2. Don’t skip the caramelization: Browning the meat and tomato paste adds rich flavor layers.

3. Adjust the heat: Jambalaya can be as mild or spicy as you like—reduce cayenne for less heat.

4. Choose the right rice: Long-grain rice is ideal because it stays fluffy and doesn’t clump.

5. Let it rest: A brief resting period ensures even moisture and allows the spices to fully bloom

Conclusion

Chicken and Chorizo Jambalaya is a dish that embodies comfort and celebration in every spoonful. Rooted in Louisiana’s rich culinary heritage, it combines influences from Spanish paella, French seasoning, and African spice traditions into a flavorful masterpiece.