About this recipe: Mildly spicy Cajun dish with rice, chicken and smoked chorizo slices. Quick and easy to make with minimal washing up.
I serve this with corn on the cob that has been boiled then grilled until sweet and crispy with salt and butter.
Reheats well in the microwave and also freeezes well.
This recipe was a big hit at our large family gathering. Quick notes: I doubled the recipe, used soft chorizo instead of slices - which was just fine and added a fantastic flavour (and you can get the 300g chorizo tubes from your box store). Recipe doesn't indicate how much chicken stock to use so I just used a normal stock:rice - 2:1 ratio and it worked fine. Recipe doesn't indicate how large of a tin of chopped tomatoes to use. I doubled the recipe and used a large 796 ml tin and it worked well. I could have added more for a thinner consistency like in the picture on the web. Again remembering I doubled this recipe - For the "large red chili - deseeded" - I actually used two small red chilies and a poblano. The jambala turned out very very tasty and thick with a nice spicy hit - I would characterize the heat level as "medium". My only regret with this dish is that I didn't add shrimp. - 25 Mar 2013
- Rated on - 02 Aug 2013
- Rated on - 03 Oct 2013