Chicken & Chorizo Jambalaya Recipe - Kosher Version

 

Chicken & Chorizo Jambalaya Recipe - Kosher

Servings: 6

Yield: 6 generous bowls

Prep Time: 20 minutes

Cook Time: 45 minutes

Difficulty: Medium

Cooking Vessel: Large heavy-bottomed skillet or Dutch oven

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Ingredients

Proteins:

1 lb boneless, skinless chicken thighs, cut into 1-inch pieces

8 oz kosher beef chorizo (or turkey chorizo), casing removed and crumbled

Vegetables & Aromatics:

1 medium onion, diced

1 red bell pepper, diced

1 green bell pepper, diced

2 celery stalks, diced

3 garlic cloves, minced

1 can (14.5 oz) diced tomatoes, with juices

Grains & Liquids:

1 ½ cups long-grain white rice, rinsed

3 cups low-sodium chicken broth

2 tbsp tomato paste

Seasonings & Herbs:

1 tsp smoked paprika

½ tsp cayenne pepper (adjust to taste)

1 tsp dried thyme

1 tsp dried oregano

1 tsp kosher salt (adjust to taste)

½ tsp freshly ground black pepper

2 bay leaves

Finishing & Garnish:

2 tbsp chopped fresh parsley

Lemon wedges (optional, for serving)

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Instructions

1. Cook the proteins: Heat 1 tbsp oil in a large heavy-bottomed skillet or Dutch oven over medium-high heat. Add chicken pieces and sear until lightly browned on all sides, about 5–6 minutes. Remove chicken and set aside.

2. Cook the chorizo: In the same pan, add the kosher chorizo and cook until browned and fragrant, about 4–5 minutes. Remove and set aside with the chicken.

3. Sauté vegetables: Add remaining 1 tbsp oil if needed. Sauté onion, bell peppers, and celery until softened, about 5 minutes. Stir in garlic and cook 1 more minute.

4. Build the base: Add tomato paste, smoked paprika, cayenne, thyme, oregano, salt, and pepper. Cook for 2 minutes, stirring constantly.

5. Combine ingredients: Stir in rice, chicken broth, diced tomatoes, bay leaves, cooked chicken, and chorizo. Bring to a boil.

6. Simmer: Reduce heat to low, cover, and simmer until rice is tender and liquid is absorbed, about 25 minutes. Stir occasionally to prevent sticking.

7. Finish: Remove from heat and let sit covered for 5 minutes. Discard bay leaves. Sprinkle with fresh parsley and serve with lemon wedges if desired.

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Nutritional Information (per serving, approximate)

Calories: 420 kcal

Protein: 30 g

Fat: 18 g

Saturated Fat: 5 g

Carbohydrates: 35 g

Fiber: 3 g

Sugar: 4 g

Sodium: 720 mg

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Dietary Adaptations

Gluten-Free: Naturally gluten-free; ensure chorizo is labeled gluten-free.

Low-Sodium: Use low-sodium chicken broth and reduce added salt.

Lower Fat: Substitute chicken breast for thighs and use turkey chorizo.

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Tips & Troubleshooting

Rice texture: If rice is undercooked but liquid is absorbed, add ½ cup broth and cook until tender.

Spice adjustment: Modify cayenne for your preferred heat level.

Prevent sticking: Use a heavy-bottomed skillet or Dutch oven, and stir occasionally.

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Serving Suggestions

Serve with a side of crusty kosher bread or a simple green salad.

Top with additional parsley or scallions for freshness.

Lemon wedges enhance brightness and cut through richness.

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Notes

Ensure all processed meats and broths are labeled kosher.

This recipe can be doubled for larger gatherings; increase liquid proportionally.

Leftovers store well in the refrigerator for up to 3 days and freeze for up to 1 month.