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.
READ MORE: Homemade Cajun Seasoning
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 flavor 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 flavor 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.
Chicken and Chorizo Jambalaya Recipe
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- 8 ounces chorizo sausage, diced
- 1 large onion, minced
- 2 teaspoons cooking oil, divided
- 2 medium celery rib, chopped
- 2 medium bell peppers, any colour, chopped
- 2 medium tomatoes, chopped
- 3 cloves garlic, minced
- 2 cups chicken stock
- 1 cup long-grain rice
- 1 cup rotisserie chicken, shredded
- 1 tablespoon cajun seasoning
- ½ teaspoon sea salt
- 2 bay leaves
- Sliced green onions, to serve
- Add the chorizo, onion, and oil to a large skillet over medium-high heat. Cook, stirring often, until the onion begins to brown, about 5 minutes. Add the celery and bell peppers and continue to cook for another 5 minutes. Add the tomatoes and garlic and cook for 1 minute more.8 ounces chorizo sausage, 1 large onion, 2 teaspoons cooking oil, 2 medium celery rib, 2 medium bell peppers, 2 medium tomatoes, 3 cloves garlic
- Add 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.2 cups chicken stock, 1 cup long-grain rice, 1 cup rotisserie chicken, 1 tablespoon cajun seasoning, ½ teaspoon sea salt, 2 bay leaves
- Stir the jambalaya well, remove the bay leaves and sprinkle the top with some green onions.Sliced green onions
Being on a keto diet I used a 10oz bag of cauliflower veggie rice instead of the rice & chix broth. Also added some pepper flakes as we like spicy! Tasted awesome! 😋😋
Made this tonight. I didn’t have any long grain rice but I did have a box oof Zataran’s Jambalaya mix so I used it!
I did screw up by adding the Tbs of Creole spice – VERY SPICY!
Personally, I loved it. My wife added some sour cream to hers in order to tame the heat. I will definitely make this again!
So happy to hear it was a hit! Even if it was on the spicy side. 🙂
Just made it and loved it. I subbed the meat (because I couldn’t find chorizo) with half andouille sausage and half turkey kielbasa. Still delicious. Another week of tasty, inexpensive food.
That is so great to hear! Hooray!!
Is the Chorizo Sausage (8 Ounces) used in the Rotisserie Chicken and Chorizo Jambalaya recipe (The Endless Meal) bought pre-cooked or is it bought un-cooked?
This recipe looks delicious!
It is bought uncooked 🙂