Chicken Jambalaya: A Bold and Flavourful One-Pot Wonder
Bring the vibrant tastes of Louisiana to your kitchen with this hearty Chicken Jambalaya. Packed with tender chicken, aromatic spices, and a medley of vegetables, this one-pot dish is a celebration of bold flavours and comforting textures. Perfect for weeknight dinners or casual gatherings, it’s a satisfying meal that’s both easy to prepare and bursting with rich, smoky character.
Using your Instant Pot, making Chicken Jambalaya becomes a breeze. The sauté function lets you brown the chicken and soften the vegetables, while the pressure cooking ensures the rice absorbs all the spices and juices for a perfectly cooked, flavour-infused dish. With a blend of ingredients like tomatoes, peppers, and Cajun spices, each bite delivers the authentic taste of the South.
Customise your jambalaya with sausage or seafood for an extra twist, or keep it classic with just the chicken. Serve it hot with a side of cornbread or a fresh green salad for a complete meal that’s sure to impress. With its bold flavours and simple preparation, Chicken Jambalaya is a recipe you’ll want to make again and again.
Ingredients
- 2 tsp olive oil + extra 1 tsp
- 225 g chorizo sausage
- 450 g chicken breasts
- 600 ml Water
- 250 g brown rice long-grain
- 1 large onion
- 1 red pepper
- 1 green bell pepper
- 1 celery stick
- 1 tsp thyme
- 1 tsp chilli powder
- 3 bay leaves
- 2 tsp Cajun seasoning
- 400 g can chopped tomatoes
- 3 spring onions
Instructions
- Select Sauté on the Instant Pot and adjust the time to 10minutes. Once the pot starts to warm up, add 2 tsp oil.
- When the display indicates hot, add the chorizo, and stir this frequently, cooking for about 4 minutes.
- Once the chorizo has browned, keep the Instant Pot on but remove the chorizo from the pot and set to one side then immediately add the extra 1 tsp oil to the pot.
- Place the chicken in too, then cook for 2 minutes on each side, until lightly browned.
- Add the Water, brown rice, onion, red and green pepper, celery stick, thyme, chilli powder and bay leaves, then use a wooden spoon to deglaze the pot.
- Press Cancel on the Instant Pot, then secure the lid in place.
- Select Pressure Cook on ‘High’ and program the time for 18 minutes. Select Start.
- Once the timer has finished, perform a quick pressure release, and when the valve has dropped open the lid.
- Stir in the cooked chorizo, Cajun seasoning, and tomatoes, then with the lid still off, select Cancel and then Sauté again and bring the mixture to the boil.
- Once boiling, Adjust the temperature from High to Low and leave to simmer for 5 minutes, stir this frequently.
- After 5 minutes, turn cooker off and leave to stand for 10 minutes before serving.
- Serve Jambalaya in bowls, and garnish with sliced chopped onions.