Chicken and Chorizo Jambalaya
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recipe by Kenwood https://kenwoodworld.com/
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- Total Time
- 1hr 10mins
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- Serves
- 6
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- Calories
- 485
A Cajun-inspired rice dish with spicy Spanish sausage, chicken peppers and tomatoes.
recipe updated Aug 12, 2024
Ingredients
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- Chorizo
- 150 g
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- Chicken thigh
- 600 g
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- Onion
- 150 g
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- Green bell pepper
- 100 g
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- Red bell pepper
- 100 g
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- Celery stalk
- 100 g
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- Fresh parsley
- 20 g
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- Vegetable oil
- 2 tablespoons
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- Garlic clove
- 2
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- Dried oregano
- 2 teaspoons
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- Dried thyme
- 1 teaspoon
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- Paprika
- 1 tablespoon
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- Cayenne pepper
- 1 teaspoon
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- Salt
- 1 teaspoon
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- Black pepper
- ½ teaspoon
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- Long grain rice
- 250 g
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- Canned chopped tomatoes
- 400 g
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- Chicken stock
- 350 g
Tools
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Cooking Chef XL
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Cooking chef xl bowl
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Medium bowl
Step preview
- Attach the Stir Tool and Stir Assist Clip
- Add vegetable oil to the Cooking Chef XL Bowl
- Lift the Cooking Chef head and fit the heat shield
- Cook with splashguard fitted - 1 min, 130°C, Stir 1
- Then add chorizo and chicken thighs to the Cooking Chef XL Bowl
- Cook with splashguard fitted - 9 min, 120°C, Stir 1
- Transfer meat to medium bowl
- Clean Cooking Chef bowl
- Attach the Stir Tool and Stir Assist Clip
- Add vegetable oil, onion, green bell pepper, red bell pepper, celery stalk and garlic clove to the Cooking Chef XL Bowl
- Cook with splashguard fitted - 5 min, 120°C, Stir 1
- Then add dried oregano, dried thyme, paprika, cayenne pepper, salt and black pepper to the Cooking Chef XL Bowl
- Cook with splashguard fitted - 4 min, 100°C, Stir 1
- Then add long grain rice, canned chopped tomatoes and chicken stock to the Cooking Chef XL Bowl
- Cook with splashguard fitted - 25 min, 98°C, Stir 1
- Transfer meat to Cooking Chef XL Bowl
- Add fresh parsley to the Cooking Chef XL Bowl
- Cook with splashguard fitted - 8 min, 98°C, Stir 1
- Serve