June 30, 2009

Chicken, Ham and Chorizo Jambalaya

After watching a show on Food Network about jambalaya, I've been jonesing to have some. I know this is not an "authentic" jambalaya recipe but I gotta do what I gotta do to satisfy my fix! Try to get smoked chorizo, I made the mistake of getting fresh chorizo and they turned into small meat patties instead of sliced sausage.

A helpful tip: Never stir your jambalaya, instead turn the rice and don't do it often. You don't want to break the rice into mush.

1 lbs. chicken breast or thigh, or both (cut into cubes)
1.5 lbs. smoked chorizo (sliced in an angle)
1.5 lbs. cooked ham (diced)
2 medium onion (chopped fine)
2 tablespoon chopped garlic
3 cups chicken stock
6 cups long grain rice
½ cup oil

Spice mix:
1 tablespoon dried basil
1 tablespoon dried oregano
1 tablespoon paprika
1 tablespoon chili flakes
1 tablespoon salt
½ tablespoon cayenne
½ tablespoon onion powder
½ tablespoon garlic powder
black pepper, to taste

Marinade mix:
1 teaspoon paprika
1 teaspoon cayenne
1 teaspoon onion powder
1 teaspoon garlic powder
1 teaspoon black pepper
1 teaspoon salt

Marinade chicken with marinade mix for about an hour. Add oil to a pot or wok, turn to medium heat. Add in chorizo and brown for about 5 minutes.

Add in marinated chicken and ham to brown for about 20 minutes.

Set meat aside, leaving oil in the pot or wok. Add chopped onion into oil. When onions are starting to brown, add in garlic. Be careful not to burn them.

Once onion and garlic are browned, add in browned meat, chicken stock and spice mix.

Turn heat to high. Once mixture is in a rolling boil, add in rice.

Turn heat to low. Cook for 15 minutes, covered. Uncover and turn rice from bottom to top, mixing everything together. If rice is starting to burn on the bottom, add a little bit of water. Cook for another 15 minutes, covered. If rice is not done, cook a few more minutes. Turn heat off and let stand for 10 minutes.

Turn rice and your jambalaya is done! Makes about 10 servings.