Chicken, Chorizo & Prawn Jambalaya

Yields: 4 Servings Difficulty: Easy Prep Time: 20 Mins Cook Time: 35 Mins Total Time: 55 Mins

Chicken and rice is always a really satisfying combination – with the addition of a bit of spice, chorizo & prawns it becomes even better!  This has to be one of the best Jambalaya’s I have ever tasted.


0/18 Ingredients
Adjust Servings
  • to serve


0/7 Instructions
  • Heat a large frying pan until hot, add the oil and the chorizo and cook for 30 seconds on each side until golden all over. Remove from the pan with a slotted spoon and set aside.
  • Add the chicken to the pan and cook for 6-8 minutes until golden all over. Remove from the pan with a slotted spoon and set aside.
  • Add the butter then add the onion and garlic and fry for 2-3 minutes, or until softened but not browned.
  • Add the chilli and the spices and fry for 1-2 minutes or until the spices are fragrant. Now add the red pepper and fry until softened, 1-2 minutes.
  • Add the rice and stir well so that it is coated in all the spices. Add the water, saffron and the saffron water. Bring to the boil then reduce to a simmer, cover and cook for 12-15 minutes or until nearly all the liquid has been absorbed and the rice is just cooked.
  • Add the chicken, chorizo and prawns, cook for 4-5 minutes or until the prawns are cooked through. Season to taste and stir carefully.
  • Serve on warmed plates, with a good dollop of soured cream and a sprinkling of spring onions - enjoy!


For this recipe I used the most delicious king prawns that were gifted to me by they tasted wonderful.  If you'd like to try them for yourself or any of their wonderful range of frozen seafood use the code Victoria-15 for a 15% discount on your orders.

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