Chorizo and Seafood Jambalaya

  • Serves6
  • DifficultyMedium
1-2 tablespoons olive oil
4 chicken breast fillets, diced
400g cooking chorizo, cut into chunks
300g large raw tiger prawns
20 mussels
20 clams
2 onions, finely sliced
3 garlic cloves, crushed
2 peppers, red or yellow, cut into chunks
2 celery sticks, chopped
2 green chillies, finely chopped
1 teaspoon dried thyme
1 teaspoon dried oregano
¼ teaspoon onion salt
¼ teaspoon garlic salt
2 teaspoons paprika
1 teaspoon cayenne
½ teaspoon mustard powder
A pinch of white pepper
300g long grain rice
400ml chicken stock
400g chopped tinned tomatoes
5 spring onions, sliced
1-2 tablespoons fresh chopped parsley

1. Put a heavy based casserole dish with a lid on medium to high heat and add the olive oil. Add the chopped chicken breasts and until they start to brown, then add the chorizo and let that brown a little too. Set aside, leaving the oil in the pan.

2. Add onions to the oil, and soften them, then add garlic, peppers, celery, green chillies, thyme and oregano and stir through. Return the chicken and chorizo to the pan; add the onion and garlic salt, paprika, cayenne and mustard powder and pepper. Then add the rice, tomatoes and stock, give it a good stir. Bring to the boil and let it simmer covered for approximately 15 minutes until the rice is cooked through.

3. Give it a good stir every now and then so it doesn't stick. Now add the prawns and cook for a few minutes, then add the mussels and the clams and cover again for about 2-3 minutes or so or until the shells have opened.

4. Sprinkle with the parsley and the spring onions and serve.

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