Chicken & Chorizo Jambalaya is a vibrant, hearty dish that brings together the best of Louisiana Creole cooking with a Spanish twist, creating a one-pot meal that’s bursting with bold flavors and satisfying textures. This exceptional dish combines tender chicken and smoky Spanish chorizo with perfectly seasoned rice, the “holy trinity” of Creole cooking (onions, celery, and bell peppers), and aromatic spices that transport you straight to the French Quarter. What makes this jambalaya truly special is how the chorizo renders its paprika-infused oils into the rice, creating layers of smoky, spicy flavor while the chicken adds protein and heartiness. The rice absorbs all these wonderful flavors as it cooks, becoming deeply colored and incredibly flavorful. Unlike other rice dishes, jambalaya should have a slightly dry texture where each grain is separate and perfectly seasoned. This dish embodies the spirit of Louisiana cooking – bold, communal, and designed to feed a crowd with maximum flavor and minimum fuss.
Serves: 6-8 people
What You’ll Need
For the Proteins:
- 1 1/2 pounds boneless chicken thighs, cut into 1-inch pieces
- 8 ounces Spanish chorizo, sliced into rounds
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon paprika
- 2 tablespoons vegetable oil
For the Holy Trinity and Aromatics:
- 1 large onion, diced
- 2 celery stalks, diced
- 1 green bell pepper, diced
- 1 red bell pepper, diced
- 4 cloves garlic, minced
- 2 bay leaves
- 3 green onions, chopped (reserve green parts for garnish)
For the Rice and Seasonings:
- 2 cups long-grain white rice (not converted)
- 3 1/2 cups chicken stock, heated
- 1 can (14.5 ounces) diced tomatoes, drained
- 2 teaspoons Creole seasoning
- 1 teaspoon dried thyme
- 1/2 teaspoon cayenne pepper (adjust to taste)
- 1/4 teaspoon smoked paprika
- Salt and pepper to taste
For Garnish:
- Chopped green onion tops
- Fresh parsley, chopped
- Hot sauce for serving
Preparing and Seasoning the Chicken
Begin by cutting the chicken thighs into uniform 1-inch pieces, removing any excess fat. Pat the pieces dry with paper towels – this helps achieve better browning. Season the chicken with salt, black pepper, and paprika, tossing to coat evenly.
Let the seasoned chicken sit at room temperature for about 15 minutes while you prepare the other ingredients. This allows the seasonings to penetrate the meat and brings it closer to room temperature for even cooking.
Building the Flavor Foundation
Heat the vegetable oil in a large, heavy-bottomed Dutch oven or wide, deep skillet over medium-high heat. Add the sliced chorizo and cook for 3-4 minutes until it releases its oils and becomes slightly crispy around the edges.
The chorizo will render beautiful red oils flavored with paprika and garlic – this is the flavor base for your entire jambalaya. Remove the chorizo with a slotted spoon and set aside, leaving the flavored oil in the pot.
Browning the Chicken
Add the seasoned chicken pieces to the pot with the chorizo oil and cook for 5-6 minutes, stirring occasionally, until the chicken is browned on most sides. The chicken doesn’t need to be completely cooked through at this stage, as it will finish cooking with the rice.
The chicken should pick up that beautiful red color from the chorizo oil and develop some nice caramelization. Remove the chicken and set aside with the chorizo.
Creating the Holy Trinity Base
In the same pot with all those wonderful rendered oils, add the diced onion, celery, and both bell peppers. This combination is known as the “holy trinity” in Creole cooking and forms the aromatic foundation of authentic jambalaya.
Cook the vegetables for 6-8 minutes, stirring occasionally, until they’re softened and the onion is translucent. The vegetables should smell sweet and aromatic, and they’ll pick up all those delicious browned bits from the bottom of the pot.
Adding Aromatics and Tomatoes
Add the minced garlic and cook for another minute until fragrant. Be careful not to burn the garlic, as it can become bitter quickly. Add the white parts of the green onions and the bay leaves, cooking for another minute.
Stir in the drained diced tomatoes and cook for 3-4 minutes until they start to break down slightly. The tomatoes add acidity and depth to balance the rich chorizo and chicken.
Incorporating the Rice
Add the rice to the pot and stir it around for 2-3 minutes, coating each grain with the flavorful oils and vegetables. This toasting step is crucial for preventing the rice from becoming mushy and helps each grain stay separate in the finished dish.
The rice should look slightly translucent and be well-coated with the aromatic mixture. You’ll hear it gently sizzling as it toasts.
Adding Seasonings and Liquid
Sprinkle in the Creole seasoning, dried thyme, cayenne pepper, and smoked paprika, stirring to distribute evenly. These seasonings are what give jambalaya its distinctive flavor profile – bold, spicy, and aromatic.
Slowly pour in the heated chicken stock, stirring gently to combine. The liquid should just cover the rice mixture. Bring to a boil, then immediately reduce the heat to low.
The Crucial Cooking Process
Return the browned chicken and chorizo to the pot, nestling them into the rice mixture. Cover tightly with a lid and simmer on low heat for 18-20 minutes without lifting the lid or stirring.
This undisturbed cooking time is essential for properly cooked jambalaya. Lifting the lid releases steam and stirring can break the rice grains, leading to a mushy texture.
Testing for Doneness
After 18-20 minutes, check if the rice is tender and has absorbed most of the liquid. If the rice still seems underdone, cover and cook for another 5 minutes. If there’s excess liquid, remove the lid and cook for a few more minutes to allow evaporation.
The finished jambalaya should have a slightly dry texture with separate grains of rice, not wet or mushy like risotto.
Resting and Final Touches
Remove the pot from heat and let it rest, covered, for 10 minutes. This resting time allows the flavors to settle and any remaining liquid to be absorbed completely.
Remove the bay leaves and gently stir the jambalaya to distribute all ingredients evenly. Taste and adjust seasoning with salt, pepper, or additional Creole seasoning as needed.
Serving Your Jambalaya
Serve the jambalaya hot, garnished generously with chopped green onion tops and fresh parsley. The bright green herbs add color and freshness that contrasts beautifully with the rich, spicy rice.
Provide hot sauce on the side for those who want extra heat. Classic Louisiana hot sauces like Tabasco or Crystal work particularly well with jambalaya.
Traditional Accompaniments
Jambalaya is typically served as a complete meal on its own, but it pairs wonderfully with crusty French bread for soaking up any remaining flavors. A simple green salad with vinaigrette can provide a cooling contrast to the spicy rice.
Ice-cold beer or sweet tea are traditional beverages that complement the bold flavors perfectly.
Make-Ahead and Storage Tips
Jambalaya actually improves in flavor when made a day ahead, as the seasonings have more time to meld together. Store covered in the refrigerator for up to 3 days, and reheat gently with a splash of chicken stock if needed.
The dish also freezes well for up to 3 months. Thaw overnight in the refrigerator before reheating.
Customization Ideas
Feel free to add other proteins like shrimp during the last 5 minutes of cooking, or andouille sausage in place of some of the chorizo for a more traditional Louisiana flavor. Some cooks like to add okra or diced ham for additional depth and texture.
For a spicier version, increase the cayenne pepper or add diced jalapeños with the holy trinity vegetables.
Tips for Perfect Jambalaya
The key to great jambalaya is using the right rice-to-liquid ratio and not stirring during cooking. Long-grain white rice works best – avoid converted or parboiled rice as they have different absorption rates.
If your jambalaya seems too dry, add a little warm stock. If it’s too wet, cook uncovered for a few more minutes to evaporate excess liquid.
