Jambalaya recipe - The Cooks Pantry


Matt Sinclair


4 – 6 people


  • 500gm Coles Chicken Thigh Fillets, cut into 2-inch chunks
  • 1 cup Coles Long Grain Rice
  • 1 tsp. KEEN’s Chilli Powder
  • 1 tin Ardmona Diced Tomatoes
  • 2 Cups Massel Salt-Reduced Liquid Stock Chicken
  • 2 T Cobram Estate Robust Virgin Olive Oil
  • 1 brown onion, finely chopped
  • 1 raw smoky chorizo, thinly sliced
  • 1 green capsicum, roughly chopped
  • 1 red capsicum, roughly chopped
  • 3 cloves garlic, finely chopped
  • 1 tsp. brown sugar
  • 1 tbsp. dried oregano
  • 1 tbsp. dried thyme
  • Salt and Pepper
  • Squeeze of lemon juice & chopped fresh parsley to garnish


  • Season chicken pieces with salt and pepper. Heat oil in a deep frypan over a medium-high heat, add chicken pieces and cook for 2-3 minutes on each side or until lightly golden on each side. Remove from pan and set aside.
  • Return the pan to a medium heat. Add the onions and chorizo and cook, stirring often for 3-4 minutes until chorizo caramelises slightly and the onions become translucent. Stir in capsicum and cook for a further 2 minutes until slightly softened. Add in the garlic, KEEN’s Chilli Powder, sugar and dried herbs and stir through to combine. Return the chicken to the pan, pour the diced tomato and chicken stock, season with salt and pepper and bring to a light boil. Add the rice and stir through. Reduce heat to low and simmer for 25-30 minutes or until rice is tender. Stir often to ensure even cooking. Taste and adjust seasoning if required.
  • Serve immediately with fresh parsley sprinkled on top.

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