Chicken and Sausage Jambalaya
Photography by Vanessa Wu.
Our jambalaya recipe is made using chicken, chorizo and chickpeas, creating a flavoursome and hearty meal.
Serves: 4-6
INGREDIENTS
1 kilo boneless chicken thighs, skin on
2 chorizo or other smoked sausage
2 tablespoons olive oil
1 large onion, chopped
2 sticks celery, chopped
1 red capsicum, chopped
2 cloves garlic, crushed
2 cups chicken stock
1 cup long grain rice, washed and well drained
1 x 400 gram tin cooked chickpeas, rinsed and drained
1 teaspoon Tabasco sauce – optional
sea salt
¼ cup chopped flat leaf parsley
METHOD
Preheat the oven to 180°C.
Cut the chicken thighs into large pieces and the sausage into 1⁄2 cm thick slices.
Heat the oil in a large sauté pan that has a lid. Add the chorizo and cook for 1 minute. Add the chicken to the pan and cook until both are golden on all sides. Cook the chicken in batches if necessary. Remove with a slotted spoon and set aside.
Add the onion, celery, capsicum and the garlic to the pan and cook over a medium heat until tender. Add the chicken and chorizo and any juices back to the pan. Stir in the stock, rice, chickpeas and Tabasco and season with salt.
Bring to the boil, cover tightly then bake in the oven for 25-30 minutes. Allow to sit for 10 minutes then fluff up the rice with a fork and stir in the flat leaf parsley.
Keep up to date with
dish weekly recipes,
food news, and events.
Related Content
latest issue:
Issue #118
The most highly anticipated issue of dish for the year is HERE! Christmas just wouldn’t be complete without our annual festive magazine, a collector’s edition jam-packed with feasting fare. For 2024 we have compiled a selection of our favourite classics, with all the traditional dishes you know and love, with ham, salmon, beef and turkey galore. But this year, we’ve dialed the fun up a notch with loads more to delight – a long Italian Christmas lunch, festive Mexican-inspired fiesta and celebration ‘barbecue-style’. With options for vegetarians and a sensational selection of sides, there’s also show-stopping desserts to finish with flair. The Christmas issue of dish is ON SALE NOW!