Smoky Chipotle Jambalaya

Jambalaya is a traditional dish from the southern American 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 a generous portion of king prawns. It’s essentially a delicious risotto!

Prep time

30 mins
Cook time

1 hour
Total time

1 hour 30 mins
Ideal for

Dinner
Make it

Mexican
Serves

5

Nutrition: Per serving

kcal 114 fat 5.6g saturates 1.6g carbs 7.9g sugars 1.6g fibre 0.9g protein 8.2g salt 0.82g

This recipe uses

Chipotle Paste

Found in the
Mexican Section

Ingredients

2 teaspoons Gran Luchito Chipotle Paste
500g / 1.1 lb chicken thigh meat, diced
Olive oil
250g / 9 oz cooking chorizo, casing removed and cut into chunks
1 red pepper
1 yellow pepper
1 green pepper
1 onion, roughly chopped
4 sprigs of thyme, leaves finely chopped
Salt and freshly ground black pepper
200g / 7 oz red or long-grain rice
500ml / 2 cups Chicken Stock
400g / 14 oz can of chopped tomatoes
175g / 6 oz king prawns
A handful of parsley leaves, chopped

How to make it

Mix the Gran Luchito chipotle paste with the chicken and leave aside.
Heat a little olive oil in a frying pan over medium heat (with a lid for later) and add the chorizo chunks. Cook for 10 minutes, stirring occasionally.
Add the chicken and stir well. Cook for another 10 minutes. Remove the meat, but do not wash the pan.
While the chicken is cooking, de-seed and roughly chop the peppers. Add them to the pan with the onion, thyme and a pinch of salt and pepper. Cook over medium heat for 15 minutes, stirring occasionally.
Add the rice and fry for a few minutes before adding the chicken stock and chopped tomatoes. Stir briefly, bring to the boil, reduce the heat to low and then add a lid.
Cook for 20–25 minutes until the rice is cooked but retains a little bite (we used red rice which takes a little longer to cook, so follow instructions on the pack if using another type).
Flash-fry the king prawns in a little oil until pink all over.
Stir the prawns, chicken and chorizo into the rice.
Sprinkle with roughly chopped coriander and serve.

What To Serve With Jambalaya

Try serving this smoky chipotle jambalaya with a side of bacon wrapped asparagus or maybe even some Hasselback Potatoes With Cheese!