Rotisserie Chicken and Chorizo Jambalaya
I think something might be the matter 'cause this girl (that's me!) who doesn't like rice, loves this dish. Like, L O V E loves it. It's the kinda love that sent me back into the kitchen for seconds when I could barely finish eating my first plate. It's the kind of love that makes me want to keep a pot of jambalaya leftovers in the fridge to snack on whenever I pass through the kitchen. And yes, it is even pretty good cold. Please don't ask me how I know that.
I've decided what I don't normally like about rice is that it is just so bland. I like my food spicy and full of flavour but rice usually just sits on my plate looking like a big pile of tasteless cardboard. Or, err, just cardboard since I imagine all cardboard to be tasteless.
Now this rice … oh baby does it ever pack a punch. Every single bite is loaded with deliciousness. The rice is really just a vehicle to get all the flavour into your mouth. Some serious YUM.
Here's why this jambalaya is so over the top:
- Chorizo. Spicy. Delicious. Gimme more. ♥
- Rotisserie chicken. Salty. Rich. Most tender meat in existence. ♥
- Bacon fat. Nuff said. ♥
I'm completely convinced that if this jambalaya can turn me from a die hard rice disliker into someone who can't get enough then you will love it too.
If you make this Rotisserie Chicken and Chorizo Jambalaya, make sure to snap a pic and tag @theendlessmeal on Instagram so I can like and comment on your photos. I love seeing TEM recipes you create.Print
This Rotisserie Chicken and Chorizo Jambalaya is absolutely delicious. It is salty, rich and full of flavour! You are going to love it!
- 1 chorizo sausage (about 8 ounces), diced
- 1 large onion, minced
- 2 teaspoons bacon fat, butter or oil, divided
- 2 celery stalks, chopped
- 2 bell peppers (any colour), chopped
- 2 medium tomatoes, chopped
- 3 garlic cloves, minced
- 2 cups of chicken stock (I use Better than Bouillon)
- 1 cup of long grain rice
- 1 generous cup of rotisserie chicken, shredded
- 1 tablespoon cajun seasoning
- ½ teaspoon sea salt
- 2 bay leaves
- Sliced green onions, for garnish
- Add the chorizo, onion and bacon fat to a large skillet over medium high heat. Cook, stirring often, until the onion begins to brown, about 5 minutes. Add the celery stalks and bell peppers and continue to cook for another 5 minutes. Add the tomatoes and garlic and cook for 1 minute more.
- Add all the remaining ingredients and bring the skillet to a boil. Reduce the heat to low, stir the pot one more time and then cover it with a tight fitting lid. Cook for 20 minutes then check to see if the rice is cooked. If there is still liquid in the pan let it cook for another 5 minutes then remove the pot from the heat. Let the pot sit for 5 minutes, covered, before you serve it.
- Stir the jambalaya well, remove the bay leaves and sprinkle the top with some green onions.