Heat a large, heavy-bottomed pan over medium heat. Add the sliced chorizo and cook for 3–4 minutes until it releases its smoky oils and begins to brown. Transfer it temporarily to a plate if the pan becomes crowded. Add the chicken pieces and brown them on several sides for approximately 4–5 minutes. The chicken will finish cooking later, so it doesn’t need to be fully cooked at this stage.

Add the onion, green pepper, red pepper, and celery to the same pan. Cook for about 5 minutes, stirring occasionally until the vegetables begin to soften. Add the minced garlic and cook for another 30–60 seconds. The vegetables will absorb some of the chorizo oils, creating a flavorful base for the Chicken and Chorizo Jambalaya Recipe.

Return the browned chorizo to the pan and stir in the smoked paprika, thyme, oregano, optional chili flakes, and bay leaf. Add the canned tomatoes and stir until everything is evenly coated. Let the mixture simmer for 2–3 minutes to bring the flavors together. Taste carefully before adding salt because the chorizo and stock may already be salty.

Stir the rinsed rice into the mixture so the grains become coated with the seasoned oils and tomato sauce. Pour in approximately 600 ml of chicken stock and bring everything to a gentle simmer. Add a little more stock if needed, following the rice package instructions and your pan’s requirements. Stir once to distribute the ingredients evenly, then reduce the heat.

Cover the pan and simmer gently for approximately 20–25 minutes, or until the rice is tender and the chicken is thoroughly cooked. Avoid stirring frequently because this can break the rice grains and make the dish sticky. Check the liquid level near the end, adding a small splash of hot stock if the rice is still firm and the pan has become dry. Remove the bay leaf before serving.

Turn off the heat and leave the covered pan to rest for 5 minutes. Fluff the rice gently with a fork, distributing the chicken, chorizo, and vegetables throughout the dish. Sprinkle with sliced spring onions and chopped parsley, then serve immediately. This Chicken and Chorizo Jambalaya Recipe tastes wonderful on its own or alongside a crisp green salad.