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Chicken and Chorizo Jambalaya with Black Rice

Published: October 26, 2015 | By: Kristina Stosek
Prep Time Prep Time 15 Minutes
Cook Time Cook Time 75 Minutes
Serves Serves 6
Chicken and Chorizo Jambalaya with Black Rice
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Average Rating: 4.5 | Rated By: 3 users

This deluxe rice pot has tender chicken, chorizo sausage and a combination of black and white rice. Slowly simmered in a robust sauce this dish is exuding with flavour throughout. Black rice packs powerful antioxidants, highest of any rice variety

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Ingredients

  • 1 Tbsp. extra virgin olive oil
  • 1 large onion, chopped
  • 1 Tbsp. GF chili powder
  • 1 Tbsp. GF ground cumin
  • 1 tsp. GF marjoram
  • 1 tsp. sea salt
  • 8 boneless, skinless chicken thighs, cut into bite-size pieces
  • 1 yellow bell pepper cut into bite-size pieces
  • 1 jalapeno pepper, remove seeds and chop (optional)
  • 3 large tomatoes cut into bite-size pieces
  • 1 ½ cups frozen corn
  • 4 cups water
  • 1 Tbsp. apple cider vinegar
  • 1 GF bay leaf
  • 2 GF uncooked chorizo sausages, remove from casing and cut into bite-size pieces
  • 1 cup black rice (known as forbidden rice)
  • 1 cup long grain rice
  • 1 bunch fresh parsley, chopped

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    Instructions

  • Heat olive oil in heavy bottomed pot, add onions and cook until translucent about 5 minutes. Stir in chili powder, cumin, marjoram and sea salt and then add the chicken. Brown the chicken on all sides.
  • Stir in bell peppers, tomatoes and corn, and then add water, apple cider vinegar and bay leaf. Bring to boil and then add chorizo. Cover, reduce the heat to low and cook for 30 minutes
  • Add black rice, cover and simmer over low heat for 30 minutes. Add the long grain rice and parsley, cover and cook for 12 more minutes
  • Remove from the heat and rest covered for 10 more minutes. Give it a good stir just before serving

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