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Chicken & chorizo jambalaya

Sumac is a spice made with ground berries from the Sumac Bush, native to the Middle East. The citrusy notes of this exotic spice balance perfectly with fiery chilli, paprika and caramelised peppers in our Chicken & Chorizo Jambalaya. A family favourite that will definitely please a crowd, our twist on Jambalaya is a one-pot dinner that packs a punch of flavour.

Time

1 hour 10 mins

Serves

4

Difficulty

Easy

Ingredients

• 400g Field & Flower diced chicken
• 75g whole chorizo, diced
• 1 tbsp olive oil
• 1 onion, diced
• 2 peppers (one red, one yellow), de-seeded and finely sliced
• 2 garlic cloves, crushed
• 2 tsp sumac
• 1 tsp paprika
• 1 tsp chilli flakes
• 1 tbsp tomato puree
• Squeeze of lemon juice
• 250g long grain rice
• 400g can chopped tomatoes
• 500ml good quality chicken stock
• Seasoning to taste
• Parsley (to serve)

Instructions

1. Heat the olive oil in a large saucepan. Fry the chorizo until crisp, remove and set aside. Fry the chicken in the same pan until browned, then remove and set aside with the chorizo. Add a little more oil into the pan if necessary and fry the onions for 10 minutes until soft and golden. Add the peppers and garlic and continue to cook for a further 10 minutes until the peppers are starting to caramelise.

2. Add the spices to the pan and mix well to coat everything. Add the tomato puree, seasoning, rice, diced chicken & chorizo, a squeeze of lemon and stir once again.

3. Pour over the chopped tomatoes and stock until the mixture is covered. Bring to a simmer and leave to cook with the lid on until the rice is tender (approximately 20-25 minutes). Stir at regular intervals to avoid the mixture sticking to the bottom of the pan, topping up with water if the mixture dries out too much.

4. Check seasoning and serve with fresh parsley sprinkled over.