Chicken Jambalaya, Sea and Land — Credit: Flavur / OpenAI

Ingredients

Preparation

In a large, heavy pot, brown the chicken pieces in oil over high heat for a few minutes. Set aside and keep warm.
Add the chorizo slices, onion, bell pepper, thyme sprigs, and garlic cloves to the pot and cook for 2 to 3 minutes.
Return the browned chicken to the pot with the remaining ingredients (shrimp, tomatoes, broth, rice, and seasonings), except for the cilantro, and bring to a boil.
Cover and cook over very low heat for about 30 minutes or until the rice and chicken are cooked (internal temperature of the chicken at 77°C (170°F)).
Place the pot on a trivet in the center of the table and garnish with fresh cilantro.

Copied!

Main course

Chicken Jambalaya, Sea and Land

Name: Chicken Jambalaya, Sea and Land
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 6 servings
Cuisine: North America
Ingredients: 45 ml (3 tbsp) of olive oil; 1 small whole chicken cut into 8 pieces (1.4 kg / 3 lb); 225 g (1/2 lb) of spicy chorizo sliced; 1 red onion diced; 1 red bell pepper sliced; 3 sprigs of thyme; 6 cloves of minced garlic; 15 to 18 large shrimp peeled and deveined; 1 can of 540 ml (19 oz) of stewed tomatoes; 1 L (4 cups) of hot chicken broth; 500 ml (2 cups) of long-grain rice; 30 ml (2 tbsp) EACH of Cayenne pepper and paprika; Salt and pepper to taste; 125 ml (1/2 cup) of chopped fresh cilantro

Preparation: 15 min

Cooking: 30 min

Servings: 6

Chicken Jambalaya, Sea and Land is a savory dish that combines meat and seafood in a symphony of spicy flavors. Made with chicken, chorizo, and shrimp, this recipe is perfect for a convivial meal or a dinner with friends. The aromas of thyme and garlic add depth to this iconic American dish.