Best Chicken Chorizo Jambalaya Recipes

CHICKEN & CHORIZO JAMBALAYA

Chicken & chorizo jambalaya image

A Cajun-inspired rice pot recipe with spicy Spanish sausage, sweet peppers and tomatoes

Provided by Good Food team

Time 55m

Number Of Ingredients 10

Ingredients

1 tbsp olive oil
2 chicken breasts, chopped
1 onion, diced
1 red pepper, thinly sliced
2 garlic cloves, crushed
75g chorizo, sliced
1 tbsp Cajun seasoning
250g long grain rice
400g can plum tomato
350ml chicken stock

Steps:

Heat 1 tbsp olive oil in a large frying pan with a lid and brown 2 chopped chicken breasts for 5-8 mins until golden.
Remove and set aside. Tip in the 1 diced onion and cook for 3-4 mins until soft.
Add 1 thinly sliced red pepper, 2 crushed garlic cloves, 75g sliced chorizo and 1 tbsp Cajun seasoning, and cook for 5 mins more.
Stir the chicken back in with 250g long grain rice, add the 400g can of tomatoes and 350ml chicken stock. Cover and simmer for 20-25 mins until the rice is tender.

Nutrition Facts : Calories 445 calories, Fat 10 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 64 grams carbohydrates, Sugar 7 grams sugar, Fiber 2 grams fiber, Protein 30 grams protein, Sodium 1.2 milligram of sodium

CHICKEN CHORIZO JAMBALAYA

Chicken Chorizo Jambalaya image

Experience a bit of Creole cooking with this Chicken Chorizo Jambalaya. Pair the hearty, rich chicken with that of the spiced chorizo to create this delicious Chicken Chorizo Jambalaya recipe that is full of flavor.

Provided by My Food and Family

Categories Home

Time 55m

Yield 8 servings

Number Of Ingredients 10

Ingredients

4 slices OSCAR MAYER Bacon
1 each onion and green pepper, chopped
1 lb. Mexican chorizo, cut into 1-inch pieces
1 can (14.5 oz.) diced tomatoes, undrained
1 can (14.5 oz.) fat-free reduced-sodium chicken broth
1-1/2 cups long-grain white rice, uncooked
1/2 cup KRAFT Sweet & Spicy Barbecue Sauce
1/8 tsp. ground red pepper (cayenne)
1-1/2 cups chopped cooked chicken
3 stalks celery, sliced

Steps:

Cook bacon in large skillet until crisp. Remove bacon from skillet; drain on paper towels. Discard all but 2 Tbsp. drippings from skillet. Add onions, peppers and chorizo to reserved drippings; cook and stir 4 to 5 min. or until vegetables are crisp-tender.
Add all remaining ingredients except chicken and celery; mix well. Bring to boil; cover. Simmer on low heat 15 min., stirring occasionally. Stir in chicken and celery; cook 10 min. or until rice is tender.
Crumble bacon; sprinkle over chicken mixture.

Nutrition Facts : Calories 540, Fat 29 g, SaturatedFat 10 g, TransFat 1 g, Cholesterol 80 mg, Sodium 1150 mg, Carbohydrate 42 g, Fiber 2 g, Sugar 10 g, Protein 26 g