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Chorizo & chicken Jambalaya


  • Heat a little oil in a large heavy-bottomed pan and gently sauté the chorizo until just coloured. Remove.
  • Then add a little fresh oil to the pan, if needed, with the onion, capsicum, celery and garlic. Stir well and gently sauté until lightly coloured.
  • Add the chilli paste and briefly cook to toast the spices, continually stirring.
  • Then add the chicken with seasonings and toss to seal.
  • Return the chorizo, together with the rice and toss to coat well.
  • Add 1 litre stock and Tabasco to taste. Stir and bring to the boil. Then reduce the heat, cover and gently simmer for about 20 mins until the rice is tender – DON’T STIR, unless you need to add more stock. Remove from the heat and set aside for a few minutes. Taste for seasoning.
  • Stir through the spring onions and serve with the Tabasco bottle on the side.


  • olive oil
  • 2 chorizo, sliced & then halved
  • 1 large onion, chopped
  • 1 large red capsicum, cored, seeded & diced
  • 2 celery stalks, diced
  • 2 garlic cloves, crushed
  • 1 heaped tbsp chilli paste
  • 500 gm chicken thigh fillets, diced
  • sea salt & freshly ground pepper
  • 3 cups long grain rice
  • 1½ litres chicken stock
  • Tabasco
  • 4 spring (green) onions, chopped

Huey's Kitchen takes a lot of care in the preparation of its recipes, but viewers are reminded to always double check that the recipe and all the ingredients are suitable.

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    1 stick125 gm
    a dashless 1/8 tspn
    4 tspn1 tbsp
    3 tbsp1/4 cup
    1 cup250 ml
    4 cups1 litre
    3 tbsp1/2 cup
    1 lb450 gm