Gluten Free Chicken and Chorizo Jambalaya

This Gluten Free Jambalaya recipe is the perfect dish to serve both for either a family dinner or upscale it and it will easily feed any number of guests.  This is also the recipe with which I won the inaugural Easy Food Magazine, Home Cook Hero Competition for the One Pot Wonder category.

A few tips that I’ve come to realise from regularly cooking this dish:

  • Never use basmati rice – Easy Cook Long Grain works best as it cooks quickly and stops the chicken from drying out.
  • Always use double strength stock as it prevents the dish from becoming insipid. i.e. if instructions say use 1 pot/packet per 500ml, then you’ll need two.
  • You can add prawns a few minutes before the end of cooking time.
  • I always serve this with salad and you could make some gluten free garlic bread.
  • I always cook this in a cast iron casserole that is suitable for hob top, oven and serving dish.  I invested in one of these in a Denby sale and it’s been well worth it. You don’t have to spend two fortunes on Le Creuset.

Ingredients – Serves 4

1 Red Pepper – Chopped

2-3 Sticks of celery – Chopped no bigger than 1cm.

1 Onion

2 Chicken Breasts – cut into pieces

Chorizo –  I use Supervalu Signature Range – Labelled as ‘suitable for coeliacs’

1-2 cloves of garlic

1-2 bay leaves

2 teaspoons of smoked paprika

600 ml of Double Strength Chicken Stock

2 teaspoons tomato puree

160g Long Grain Easy Cook Rice.

Peeled Prawns – optional extra – 200g

6 Scallions/Spring Onions – Chopped.

Method

Preheat your oven to 200 degrees Centigrade or Gas Mark 6.

Prepare all of your veg and meat and have everything at hand before you start cooking.  I do this for all dishes as it helps the flow of cooking.

Jambalaya Veg and Meat prep

Jambalaya Veg and Meat prep

Heat the olive oil in your casserole dish.  Add in the Onion, Garlic, Pepper and Celery.  Cook over a high heat to colour this but make sure the garlic doesn’t burn as it will turn the whole dish bitter.

Gluten Free Jambalaya - Chicken and Chorizo

Gluten Free Jambalaya – Chicken and Chorizo

Add the Chicken, Paprika and Bay leaf and cook until the chicken is sealed.  Prepare your chicken stock.

Gluten Free Jambalaya - Chicken and Chorizo

Gluten Free Jambalaya – Chicken and Chorizo

Add your Chorizo, Puree and Rice.  Cook out the puree for a minute.  Add your stock and bring to the boil.  Cover and cook in the oven until all the stock is absorbed or the rice is cooked.

Gluten Free Jambalaya - Chicken and Chorizo

Gluten Free Jambalaya – Chicken and Chorizo

Gluten Free Jambalaya - Chicken and Chorizo

Gluten Free Jambalaya – Chicken and Chorizo

Add the Spring Onions and Prawns.  If you’re adding prawns they will cook in the hot casserole back in the oven in under four minutes.  Let the dish rest for a minute or two before serving.

Gluten Free Jambalaya - Chicken and Chorizo

Gluten Free Jambalaya – Chicken and Chorizo

While the casserole is in the oven, prepare your salad.

Gluten Free Chorizo and Chicken Jambalaya

Enjoy 🙂

Let us know how yours turned out!  This also a perfect dish to cook extra for reheating.  Store in an airtight container in the fridge – I never reheat prawns if you do add them I would advise removing them (eating) before storing for reheat.

Advertisements

2 thoughts on “Gluten Free Chicken and Chorizo Jambalaya

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s