Recipe
Spanish-Inspired Chicken & Chorizo Jambalaya
A Spanish-inspired one-pan jambalaya with chicken, cooking chorizo, smoked paprika, sweet peppers and tender rice, ready in around 35 minutes.
Ingredients
Method
10 mins prep25 mins cook35 mins total
Heat the olive oil in a wide, lidded frying pan over a medium-high heat. Add the chicken and chorizo and cook for 5–6 minutes, stirring, until the chicken is browned and the chorizo has released its smoky, paprika-rich oil.
Add the onion, bell pepper and garlic. Cook for 4–5 minutes until the vegetables start to soften, stirring to coat them in the chorizo oil.
Stir in the smoked paprika and rice for 1 minute so the grains are glossy and well coated.
Pour in the hot chicken stock and bring to a steady simmer. Stir once, then cover the pan and reduce the heat to low.
Cook for 18–20 minutes, or until the rice is tender and the liquid has been absorbed. Keep the lid on as much as possible; if the rice needs a little longer, add a splash of hot water.
Remove from the heat and leave covered for 5 minutes. Season with salt and black pepper, scatter over the parsley and serve.
Notes
This is a Spanish-inspired chorizo variation rather than a traditional Cajun jambalaya. Use a wide, heavy-based pan with a lid so the rice cooks evenly, and check the chicken is cooked through before serving.
About this recipe
This Spanish-inspired twist on jambalaya uses cooking chorizo and smoked paprika for a deep, gently smoky base rather than the roux and Cajun seasoning of a traditional Louisiana-style version. Chicken, peppers, onion and garlic cook with the rice so every grain takes on the savoury chorizo flavour.
It is a practical midweek dinner for three, finished with fresh parsley for brightness. The wide-pan method keeps the rice tender while leaving the dish straightforward enough for a busy evening.
