Name: Jambalaya Chicken Chorizo Prawn
Prep time: 20 min
Cook time: 45 min
Total time: 1 h 5 min
Yield: 4 servings
Cuisine: American
Ingredients: 1 tbsp olive oil; 1 onion, diced; 1 red bell pepper, diced; 2 cloves garlic, minced; 6 oz chorizo sausage, sliced; 1 lb chicken breast, diced; 1 cup long-grain rice; 1 can (14.5 oz) diced tomatoes; 2 cups chicken broth; 1 tsp smoked paprika; 1 tsp dried thyme; 1/2 tsp cayenne pepper; 1/2 lb large prawns, peeled and deveined; Salt and pepper to taste; Fresh parsley, chopped (for garnish)

Instructions

In a large Dutch oven or deep skillet, heat olive oil over medium heat. Add the diced onion and red bell pepper, and sauté until softened, about 5 minutes.
Add the minced garlic and sliced chorizo sausage to the pan. Cook, stirring occasionally, until the chorizo is slightly browned and fragrant, about 5 minutes.
Push the chorizo mixture to one side of the pan and add the diced chicken breast to the other side. Season with salt and pepper. Cook until the chicken is lightly browned on all sides, about 5-7 minutes.
Stir in the rice, diced tomatoes (with their juices), chicken broth, smoked paprika, dried thyme, and cayenne pepper. Bring the mixture to a boil, then reduce the heat to low. Cover and simmer for 20 minutes, or until the rice is almost tender.
Add the peeled and deveined prawns to the pot, gently nestling them into the rice mixture. Cover and cook for an additional 5-7 minutes, or until the prawns are pink and cooked through.
Remove the pot from the heat and let it sit, covered, for 5 minutes to allow the flavors to meld together.
Taste the jambalaya and adjust the seasoning with salt and pepper, if needed. Serve hot, garnished with fresh chopped parsley for a pop of color and freshness.

Ingredients

Instructions

Nutrition Facts

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