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Smoky Chipotle Jambalaya

Jambalaya is a traditional dish from the southern state of Louisiana and our Gran Luchito Chipotle Paste is perfect to give it an extra smoky kick in addition to the big meaty flavours of chorizo, chicken thigh and king prawns. It’s essentially a delicious risotto and we’ll definitely be making it again! Online butcher Market Porter challenged us to come up with some tasty recipe ideas using under-appreciated cuts of meat, and this certainly hit the spot for us.

Take a look at our recipe homepage for over 200 recipe ideas using the Gran Luchito range.

  • Prep time

    30 mins

  • Cook time

    1 hour

  • Total time

    1 hour 30 mins

  • Ideal for

    Dinner

  • Make it

    Mexican

  • Serves

    4-6

How to make it

  1. Firstly, add the Gran Luchito Chipotle Paste to the chicken and mix well.
  2. Heat a pan over a medium/high heat (with a lid for later) with a little olive oil and add the chorizo chunks. Cook for 10 mins, stirring occasionally.
  3. To this, add the chicken and stir well. Cook for another 10mins. Remove meat from pan, but do not wash pan.
  4. Add chopped peppers, onion, thyme and a pinch of salt & pepper. Cook over a medium heat for 15mins, stirring occasionally.
  5. Add rice and fry for a few minutes before adding chicken stock and chopped tomatoes. Stir briefly, bring to the boil, reduce heat to low and then add a lid.
  6. Cook for about 25 minutes. By this point, the rice should be cooked but retain a little bite. If using other rice, follow cooking instructions on pack.
  7. Flash fry king prawns in a little oil until pink all over.
  8. Remove lid and stir in prawns, chicken and chorizo.
  9. Remove from heat, return lid and leave for 10mins, or until ready to serve.
  10. Sprinkle with roughly chopped coriander.

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