isithalal.food · Recipes

Chicken jambalaya, Halal chorizo

One-pan Cajun chicken and rice with peppers and tomatoes, made with Halal chicken and stock and a Halal-certified beef chorizo instead of pork chorizo.

American · Main · Easy · 4 plates · 55 min

Each method follows published technique for the dish, and every Halal substitution is checked against the ingredient pages we cite. Photographs come from our ingredient library rather than the finished dish.

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Why Halal checks matter here

Jambalaya often includes sausage, and BBC Good Food's version uses chorizo, which is normally pork; and the chicken and stock are only Halal from Halal slaughter.

Halal-critical ingredients

• Chorizo: Ordinary chorizo is pork sausage. Use a beef chorizo with a Halal certifier's mark, or leave it out. See Chorizo.
• Chicken and stock: Chicken and chicken stock are Halal only from Halal slaughter. Buy Halal chicken and a Halal-certified stock or cube. See Chicken and Stock cubes.

Ingredients

Jambalaya

• 15 ml (1 tbsp) olive oil
• 2 (2) Halal chicken breasts, chopped
• 1 (1) onion, diced
• 1 (1) red pepper, thinly sliced
• 2 (2) garlic cloves, crushed
• 75 g (2½ oz) Halal-certified beef chorizo, sliced, in place of pork chorizo
• 1 tbsp (1 tbsp) Cajun seasoning
• 250 g (1¼ cups) long-grain rice
• 400 g (1 can) canned plum tomatoes
• 350 ml (1½ cups) Halal chicken stock

Method

1. Brown the chicken. Heat the oil in a large frying pan with a lid over a medium-high heat and brown the chopped chicken for 5 to 8 minutes until golden. Lift it out.
2. Soften the onion. Add the onion to the pan and cook for 3 to 4 minutes until soft.
3. Add the chorizo and spice. Add the red pepper, garlic, Halal beef chorizo and Cajun seasoning and cook for 5 minutes more.
4. Simmer the rice. Stir the chicken back in with the rice, tomatoes and stock. Cover and simmer over a medium heat for 20 to 25 minutes until the rice is tender.

Allergens

none in the core ingredients (read the chorizo and Cajun seasoning packs)

How this recipe was researched

Method adapted from BBC Good Food's 'Chicken & chorizo jambalaya' (chicken breast browned, onion, red pepper, garlic, 75 g chorizo and Cajun seasoning, then long-grain rice, canned tomatoes and chicken stock simmered covered for 20 to 25 minutes). We replaced the chorizo with a Halal-certified beef chorizo and specified Halal chicken and stock. Timings follow the published technique rather than a kitchen test.

Photograph from our ingredient library: a bowl of jambalaya, not the finished dish.