Tag Archives: jambalaya

Chicken and Chorizo Jambalaya

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I kind of made this recipe up one day, based on the ingredients I had around the house.  Initially I was torn between calling it a jambalaya or a paella–because (this is embarassing) I don´t really exactly know the difference between the two.  I grew up eating both, in New Orleans and in Mexico, and well, they just kind of blend together in my mind.  I know paella has clams and is usually yellow-er, where as I´ve never seen a jambalaya with clams, and I think it almost always has tomatoes, making it redder.  But heck.  Other than that, they´re both rice dishes with chicken and shrimp, right?  And I didn´t even have shrimp when I made this, so I added chorizo and bacon to the mix.  Ahh whatever, call it what you will.  Wikipedia says jambalaya has it´s roots in Spanish paella, which–given the history of Louisiana–would make sense.

I´ve told you about how hard it´s been to find good chorizo, but I came up with this recipe when the chorizo was plentiful.  You can substitute it for any other sausage, no worries.  This dish is pretty easy, and delicious, as always.

INGREDIENTS

  • 2 chicken breasts, cut into small cubes
  • 2 chorizo links (or any other delicious sausage)
  • 1 cup rice
  • 1 1/2 cups chicken stock
  • 1 can diced tomatoes, chipotle seasoned
  • 1/2 onion, chopped
  • 1 clove minced garlic
  • 1/2 tsp paprika
  • 1/2 tsp pepper
  • Optional: 4 strips of bacon, chopped
  • Optional: 1 lb medium shrimp

WHAT YOU DO:

  1. Fry up the bacon.  Once it´s about halfway cooked, add in the chorizo.  Remember, if you have good chorizo, it´ll be crumbly once you cut the casing off.  If you´re stuck with terrible chorizo because you haven´t been to Mexico recently, you might have to chop it up.  If you don´t have chorizo, I guess you can substitute in any other delicious sausage.  Do your best.  Let these two cook and release flavorful fat.  Yum.  You can drain a little of the fat if you have a lot, but don´t get rid of all of it.
  2. Add onions and garlic.  Sautee until translucent and aromatic.
  3. Add chicken cubes.  After about 2 minutes, flip the cubes so they seal evenly on all sides.  Season with pepper and paprika.
  4. Add rice and sautee it.  Let it soak in those flavors.
  5. Add can of diced tomatoes.  If you have shrimp, add those now.
  6. Pour in chicken stock.  Mix everything gently so that everything is covered by the stock.
  7. Cover and lower heat to medium low.
  8. Let cook for 25 minutes without opening the lid!

ENJOY!

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