
This chicken and chorizo jambalaya is a bold, satisfying one-pan rice dish packed with smoky sausage, tender chicken, sweet peppers, and Cajun spice. It's an easy weeknight dinner with big flavor and minimal cleanup.
Heat the olive oil in a large deep frying pan or saute pan with a lid over medium-high heat. Add the chopped chicken and cook for 5 to 8 minutes, stirring occasionally, until lightly browned on all sides.
Transfer the chicken to a plate. Add the diced onion to the pan and cook for 3 to 4 minutes until softened.
Stir in the sliced red pepper, crushed garlic, chorizo, and Cajun seasoning. Cook for 4 to 5 minutes, stirring often, until the chorizo releases its oils and the pepper begins to soften.
Return the chicken to the pan and add the long-grain rice. Pour in the canned tomatoes and chicken stock, then stir well to combine.
Bring the mixture to a gentle simmer. Cover with a lid, reduce the heat to medium-low, and cook for 20 to 25 minutes, or until the rice is tender and most of the liquid has been absorbed.
Remove from the heat and let the jambalaya rest, covered, for 5 minutes. Fluff the rice with a fork and serve hot.
If the pan looks dry before the rice is fully cooked, add a small splash of hot stock or water. Boneless chicken thighs can be used instead of chicken breast for a juicier result. Store leftovers in an airtight container in the refrigerator for up to 3 days.




