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Chicken and Chorizo Jambalaya


Sarahr

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I love to cook one pot meals on board, less washing up and easy to cook. This serves 2 to 3. In a heavy bottomed casserole pot fry one chopped up chicken breast, add one chopped onion a whole chopped red pepper 3 chopped garlic cloves and fry off until cooked ( about 5 minutes) add half a cooked sliced chorizo ring sausage and fry for a few minutes until the chorizo juice coats the other ingredients add about 2 to 3 good teaspoons of Cajun spice powder if you like it really hot and spicy add more, add half a chicken stock cube pour a tin of chopped tomatoes and add half a tin of water add a cup of long grain rice then cover with a lid and pop in the oven at mark 6 for about 35 minutes until all the water has absorbed into the rice. It should have the consistency of a risotto. Yummy and simple.

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At the Carpenters' Arms!

Very neat, Keble! It took me a moment to make the connection, as it was the Fats Domino version which was going through my head. I think the song 'Jambalaya' goes right back to some shit-kickin' cowboy singer from the Old Wild West, maybe Hank Williams?

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That'll be the one, Ray. Considering that Hank was frequently either pissed, doped up to the eyeballs or both, and died before he was 30, it's remarkable that he had the time to compose and record so many enduring songs.

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  • 2 months later...

Bacchus's "Anglicised" version of this dish;

 

kilo of new spuds, washed and halved, skin on

half a kilo of carrots, peeled and cut into roughly inch cubes (depends on the size and shape of your carrot mrs)

two onions rougly chopped

punnet of mushrooms, washed and halved

half a dozen chorizo sausages cut into roughly inch cubes

pack of on-the-bone chicken thighs (half a dozen or so)

 

  • salt the veges and chorizo, put all on the hob in a roasting tray, heat it up whilst stirring to get everything cooking (I also add a teaspoon of smoked paprika and another of hot paprika)
  • pour about half a pint or so of boiling water over and give it another stir
  • make a "lid" with the chicken thighs, skin side up, and put in low-medium oven for a couple of hours.
  • the chicken will run a stock, stew the chorizo and veges, and crisp up on top
  • eat with a light beer like a cold peroni or a robust wine like a barolo.
  • lick lips, put feet up, pat full tummy, and sigh

I get at least four meals out of this, it should be already carbed up with the spuds, but it is very tasty and you can make it go further with rice or bread if you like

 

 

[edit]I've just realised how rude this is - the OP posts a recipe that sounds delicious and I try and hijack it with my own version. apologies, not meant to be rude, just adding the way I have done it in the past!![/edit]

Edited by Bacchus
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[edit]I've just realised how rude this is - the OP posts a recipe that sounds delicious and I try and hijack it with my own version. apologies, not meant to be rude, just adding the way I have done it in the past!![/edit]

 

I'm not aware of any particular etiquette in the recipe section, just folk sharing tasty ideas. Like you just have.

 

I'm hungry now sad.png

 

Richard

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I'm not aware of any particular etiquette in the recipe section, just folk sharing tasty ideas. Like you just have.

 

I'm hungry now sad.png

 

Richard

 

 

LoL - me too, dinner this evening was a coleslaw sandwich!

 

Going to Makro next week, they do the best cooking chorizo (and the best meat/fish of any non-specialist ourlet actually, much better than the water-pumped crap you get in supermarkets!!)

 

I shall be filling the freezer!

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