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Meat

Chicken and Chorizo Jambalaya

You don't need a hob to make this delicious spicy rice recipe. You can cook the whole dish in the microwave.

Serves 2

Difficulty
Easy
Microwave
Preparation Time
Less than 30 minutes
Cooking Time
10 to 30 minutes
Bob's  Kitchen Recipe Card

Ingredients for  2  Servings

  • 200ml
    Boiling water
  • 200g
    Tin chopped tomatoes
  • ½
    Onion, roughly chopped
  • 1
    Celery stick , roughly chopped
  • ½
    Green pepper, seeds removed, roughly chopped
  • 1
    Garlic clove, grated or crushed
  • ½ tsp
    Hot sauce (optional)
  • 2 tsp
    Tomato purée
  • 1½ tsp
    Cajun seasoning
  • 125g
    Easy-cook long grain rice
  • 50g
    Cooking chorizo, skinned and roughly chopped
  • 2
    Boneless chicken thighs, skin removed, roughly chopped
  • 1 tbsp
    Roughly chopped fresh parsley

Approximate Times

  • Preparation :
    Less than 30 minutes
  • Cooking :
    10 to 30 minutes

Method

  1. Add the rice and stir through so it’s coated in all the vegetables, then add the chorizo and chicken. Pour in the tomato mixture and stir well.
  2. Cover with cling film and cook in the microwave on high for 6 minutes (900 watt) or 8 minutes (800 watt).
  3. Remove and stir well, then cover again and cook for another 7 minutes (900 watt) or 9 minutes (800 watt).
  4. Remove and leave to stand for 5 minutes until the rice is tender, the liquid absorbed and the jambalaya piping hot.
  5. If the rice is not cooked fully, stir again, cover and cook on high for 2 more minutes, then check again. Repeat, if necessary, until the rice, chicken and chorizo are cooked and the jambalaya is piping hot.
  6. Stir in half the parsley, then divide between serving bowls, top with the remaining parsley and serve.