A Southern American classic dish that derives from Louisiana, Jambalaya is comfort food at it's finest! I presume the dish has derived and evolved from European cooking, think paella and risotto with a number of twists making it unique to Cajun style cooking. It's a one pan wonder and doesn't need the care and attention of a risotto but at the same time providing bold flavours from the spice mix.



Serves 4

  • Chicken Thighs 8
  • Chorizo Half a ring
  • Basmati Rice 2 cups
  • White Onion 2
  • Red Pepper 2
  • Peas Handful
  • Garlic 4 Cloves
  • Chicken Stock Cubes 2
  • Tinned Tomatoes 1
  • Parsley To Garnish

For the Spice Mix

  • Smoked Paprika 1 Teaspoon
  • Cayenne Pepper 1 Teaspoon
  • Chipotle Chilli Flakes 1 Teaspoon
  • Thyme Half Teaspoon
  • Oregano Half Teaspoon
  • Garlic Powder Half Teaspoon
  • Onion Powder Half Teaspoon
  • Sea Salt Half Teaspoon
  • Black Pepper Half Teaspoon


1. Chop the chorizo and place into a hot pan. No need to add oil as the chorizo will render enough during cooking. Cook for around 6-7 minutes until crisp then remove from the pan and set aside.


2. Next add the finely chopped onions, pepper and garlic and fry for 5 minutes in the oil from the chorizo until soft and starting to caramalise. Remove and set aside.


3. Cut the chicken into thin strips and set your pan on to high heat. Fry the chicken in a drop of olive oil or butter. You are aiming for the chicken to sear quite aggressively so don't overcrowd the pan which will cause a significant drop in temperature causing the meat to steam rather than fry.


4. Once the chicken is cooked add the onion/pepper and chorizo back to the pan and combine. 


5. Add one tin of chopped tomatoes, mix well then add the rice and peas. Ensure everything has combined before adding the water. Add double the amount of water to rice so 2 cups of rice to 4 cups water. Crumble in the chicken stock cubes and bring to the boil.


6. Once the water has reached boiling point set the pan on the lowest hob on the lowest setting and simmer with a lid on for around 15 minutes until the rice is cooked.


7. Serve with a slice of lemon and garnish with freshly chopped parsley.

Hope you enjoy,