Portuguese Chicken & Chorizo Jambalaya made with boneless, skinless chicken thighs, smoked chorizo sausage, fire roasted tomatoes and long grain rice.
Happy New Year! I hope you all enjoyed celebrating the last few weeks. I certainly did, but now am nursing a bad cold so I’m already done with these frigid temperatures and winter has just started!
Over the summer my father in-law was cleaning out his basement and found a lot of old cookbooks and gave them to me to look through. In one of the books was a recipe for Portuguese Poached Chicken so I decided to try the recipe for myself.
The recipe wasn’t turning out to be something that my family and I would eat so I experimented with it a bit and turned it into this Portuguese Chicken & Chorizo Jambalaya.
You really can’t buy good Portuguese chorizo around where I live. Sure they make it, but it’s not the same as the kind we can purchase from Fall River, MA ; which also happens to be where most of my father in-laws family settled when they came over from the Azores.
So for Christmas this year, we made a Portuguese food basket for my in-laws filled with items like three different types of cheeses, olive oil, wine and chorizo. Of course, I had to purchase a little extra for ourselves since we haven’t had any in a while too.
When my recipe wasn’t turning out like I had planned, I decided to use a link of chorizo and add some rice to make it more of a jambalaya.
How do you make Portuguese Chicken and Chorizo jambalaya?
First, I’ll start by telling you that I’ve already made this dish twice already…it was that good (and EASY too!). For this recipe you’ll need boneless, skinless chicken thighs, smoked Portuguese chorizo (chourico or linguica), extra virgin olive oil, scallions, garlic, fire roasted tomatoes, ground cloves and long grain rice.
Start by heating a Dutch oven over medium high heat and add the oil; then add the chicken thighs and brown for about 3 minutes per side. Next, add the chorizo(sliced into rounds), scallions, garlic, ground cloves, tomatoes and rice and mix all together.
Turn the heat on low, cover the pot and cook for 30 minutes.
Every 10 minutes open the lid to stir the contents and make sure nothing is sticking to the bottom of the pot. I found that I didn’t need to add any additional liquid, but if the rice isn’t cooked by the time the liquid has evaporated, add a 1/4 cup of either water or chicken broth at a time until the rice is cooked. (this may happen if your heat is too high).
Uncover the pot and shred the chicken using either tongs or two forks and mix together; then season with salt and pepper as desired.
Like I said, this recipe for Portuguese Chicken & Chorizo Jambalaya was delicious and so easy. The entire meal is ready in under 1 hour so it’s a tasty meal for a busy weeknight. ~Enjoy!
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Portuguese Chicken & Chorizo Jambalaya
Ingredients
- 1 tbsp. Extra Virgin Olive Oil
- 6 Skinless, Boneless Chicken Thighs
- 8 oz. Smoked Portuguese Chorizo Sausage, sliced in 1/4-inch rounds
- 1/4 c. Scallions, chopped
- 2 Cloves Garlic, minced
- 1/2 tsp. Ground Cloves
- 1- 14(ounce)can Fire Roasted Diced Tomatoes
- 1/2 c. Long Grain Rice
Instructions
- Start by heating a Dutch oven over medium high heat and add the oil; then add the chicken thighs and brown for about 3 minutes per side.
- Next, add the chorizo(sliced into rounds), scallions, garlic, ground cloves, tomatoes and rice and mix all together. Turn the heat on low, cover the pot and cook for 30 minutes. Every 10 minutes open the lid to stir the contents and make sure nothing is sticking to the bottom of the pot. (I found that I didn't need to add any additional liquid, but if the rice isn't cooked by the time the liquid has evaporated, add a 1/4 cup of either water or chicken broth at a time until the rice is cooked; this may happen if your heat is too high).
- Uncover the pot and shred the chicken using either tongs or two forks and mix together; then season with salt and pepper as desired.
Nutrition
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