In a narrow pot, the chicken and chorizo shed moisture faster than it can evaporate, so browning stalls. A wide, heavy pot gives the meat room to colour and leaves a concentrated base for the onion, pepper, and celery. Once the broth and tomatoes go in, the rice needs a quiet, covered simmer. Stirring loosens surface starch and produces tomato rice pudding, which is an avoidable error...Unless it's your goal to end up with pudding consistency.
Main DishesChicken and Red Bean Jambalaya with Chorizo
Ground chicken, red kidney beans, and long-grain rice cook in a smoky tomato broth with small bursts of chorizo. The rice finishes tender but separate, while lemon juice and parsley sharpen the rich, spicy base.
Ingredients
Preparation Steps
Brown the meat
Heat a wide, heavy pot over medium-high heat. Cook the chorizo until its edges brown and it releases its fat, then add the ground chicken and break it into small pieces. Cook for 5 to 6 minutes, until the chicken is no longer pink and is cooked through.
Soften the vegetables
Cut the onion, red bell pepper, and celery into small cubes. Add the olive oil, onion, red bell pepper, and celery to the pan. Cook over medium heat for 6 to 8 minutes, stirring often, until the onion is translucent and the vegetables have softened. Add the garlic and cook for 30 seconds.
Bloom the spices
Stir in the salt-free Cajun seasoning blend, smoked paprika, dried thyme, and black pepper. Cook for 1 minute, stirring continuously, until the spices smell toasted and coat the meat and vegetables.
Cook the rice
Add the dry long-grain rice, crushed canned tomato (you can swap it for a homemade tomate sauce, it's end of the summer so if you have some left, go for it), and chicken broth, reserving a small splash of broth. Bring to a steady simmer, cover, reduce the heat to low, and cook for 18 minutes without stirring. The liquid should be mostly absorbed, with gentle bubbles still visible around the rice.
Add the beans and rest
Fold in the canned red kidney beans, cover again, and cook for 3 to 5 minutes, until the rice is tender and the pot has no pooling liquid. If the rice is still chalky, add the reserved chicken broth and cook, covered, for 3 more minutes. Remove from the heat and leave covered for 5 minutes.
Finish and serve
Fluff the jambalaya with a fork, then stir through the fresh lemon juice and fresh parsley. The chorizo and chicken broth provide the salt, so taste before adding anything else.
Recipe insights
Surface area before the simmer
Chorizo, broth, and the final acid
The Cajun seasoning is salt-free, but chorizo and ready-to-serve chicken broth can bring plenty of salt. Taste only after the lemon juice and parsley have been stirred in, since acidity changes how seasoning reads. Leftovers reheat well in a covered pan over low heat with a small splash of chicken broth, which restores moisture without frying the rice dry.
Avoid uncooked rice
Depending on the type of rice you’re using, you could end up with too little broth. If the rice still needs to cook and the pot is dry, you have two solutions: add a little water, or add more broth if you still have some left.
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