I have been making different versions of this over the years but never bothered sharing it here. The reason? I usually make it in the heart of Winter when I just want a quick tasty one pot meal after work and the light is never good enough for photos. However, after 274 months of lockdown, I am completely sick of washing dishes. I will happily cook all day but it would be great if I never had to wash another pot. So I decided it is time to share this One Pot Cajun Chicken with Chorizo and Rice.
This started out as a version of Jambalaya but given that I don’t like green peppers or prawns, and have no access to andouille sausage, I can’t really call it Jambalaya. The fact it has tomatoes probably means I shouldn’t call it Cajun either but the main flavours are from Cajun seasoning. You can read more about proper Jambalaya on Felicity Cloake’s column here.
Not the prettiest of dishes but it is so tasty!
Useful tips & links:
- I like to make a big batch of this and freeze some. The rice goes a little mushy when defrosted and reheated but I don’t mind that.
- I use chicken breasts here but they do run the risk of overcooking if you add them back to the pot too early. You can use thighs but make sure they are fully browned at the beginning and add them back to the pot when the liquid goes in.
- This can be baked in the oven but to be honest, this way is quicker and if I can avoid turning on the oven I am happy to do so.
- You can use fresh peppers if you like, just slice thinly and cook with the onions and celery.
- If you like more kick, add cayenne pepper.
- Have a look at my Cajun Chicken Salad with Chipotle Mayo for more ideas.
- For a different kind of one pot dish, have a look at Katia’s One Pan Potatoes and Mussels.
One Pot Cajun Chicken with Chorizo and Rice
Serves 4 – 6
- 1 tablespoon of oil
- 3-4 chicken breasts, about 500g
- 125g of chorizo
- 1 onion
- A stick of celery
- 2 cloves of garlic
- 1 whole roasted red pepper, sliced
- 2 tablespoons of Cajun seasoning
- 300g of long grain rice
- 400ml of hot chicken stock
- 600g of chopped tomatoes
- 2 bay leaves
- Salt and pepper
- 1 teaspoon of smoked paprika
- The juice of half a lemon
- Heat the oil in a wide pan and chop the chicken into large pieces. Fry the chicken until it is sealed but not cooked through. Remove and set aside.
- Slice the chorizo and fry it in the oil until it releases its own orange oil into the pan. Remove and set aside but leave the oil in the pan.
- Reduce the heat to low, finely dice the onion and celery and fry in the chorizo oil until completely softened.
- Crush the cloves of garlic and add them to the onions and celery. Cook for another couple of minutes and then add the pepper, Cajun seasoning and the rice. Stir through until the rice is completely coated in oil and the spice mix.
- Pour in the hot stock and tinned tomatoes and bring to a boil. Season with salt and pepper and add the bay leaves. Reduce the heat and cover and simmer for about 25 minutes. Stir occasionally to make sure the rice doesn’t stick or dry out. If needed add some water to the rice as it cooks.
- After 15 minutes of simmering, add the chicken and chorizo back to the pot for the last 10 minutes of cooking.
- Taste to see if the rice is cooked and once it is, add the paprika and lemon juice. Add extra seasoning if needed.
- Serve immediately with a sprinkling of fresh parsley, I like to add extra fresh chilli to mine. Remember to remove the bay leaves!