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Chicken & chorizo jambalaya

Chicken & chorizo jambalaya

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(626 ratings)

Prep: 10 mins Cook: 45 mins

Easy

Serves 4
A Cajun-inspired rice pot recipe with spicy Spanish sausage, sweet peppers and tomatoes

Nutrition and extra info

  • Healthy

Nutrition per serving

  • kcalories445
  • fat10g
  • saturates3g
  • carbs64g
  • sugars7g
  • fibre2g
  • protein30g
  • salt1.2g
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Ingredients

  • 1 tbsp olive oil

    Olive oil

    ol-iv oyl

    Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…

  • 2 chicken breast, chopped
  • 1 onion, diced

    Onion

    un-yun

    Onions are endlessly versatile and an essential ingredient in countless recipes. Native to Asia…

  • 1 red pepper, thinly sliced
  • 2 garlic cloves, crushed
  • 75g chorizo, sliced

    Chorizo

    chore-reeth-oh

    A coarsely textured spiced pork sausage widely used in Spanish and Mexican cooking. It is made…

  • 1 tbsp Cajun seasoning
  • 250g long grain rice
  • 400g can plum tomato
  • 350ml chicken stock

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Method

  1. Heat the oil in a large frying pan with a lid and brown the chicken for 5-8 mins until golden. Remove and set aside. Tip in the onion and cook for 3-4 mins until soft. Then add the pepper, garlic, chorizo and Cajun seasoning, and cook for 5 mins more.

  2. Stir the chicken back in with the rice, add the tomatoes and stock. Cover and simmer for 20-25 mins until the rice is tender.

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Comments, questions and tips

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Comments (618)

jessicanairn's picture

LOVED THIS! full of flavour! very impressed.

ordonnel's picture
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Really delicious, needs more stock than it says in the recipe. Yum.

Genetik's picture

Having found this recipe, jambalaya is a lot easier to make than i thought! Lovely dish, was a winner with everyone. I served with corn on the cob. Will deffo be a regular weeknight meal from now on!

Carys5's picture

Followed this recipe exactly and it turned out delicious!! Will definitely be making this on a regular basis.

kiwilady's picture

I used 3 chicken breast, two peppers, two cans of tomatoes, 125g of chorizo, 600mls stock, a touch more cajun spice, a spoonful of tomato puree and added peas and sweetcorn towards the end.

It was nice but I wouldn't say amazing. Served with sour cream with smoked parika on top and tortilla chips as one comment suggested and they complimented it well.

To me it was a little bland. I would make again but I would add more spice and also spicy chorizo.

nandavies's picture

I had all the ingredients for this recipe except for the Cajun seasoning. After a little deliberation I went out and bought some. Sooo glad I did. This was delicious!

SueChef1's picture
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It's a bit on the heavy side and not one of the best I've found on this fabulous site. I used rice with pumpkins seeds and nuts and having read various comments added extra stock. Very easy to make - may not do so again given the latest scare about processed meats!

marian72's picture
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Thought it was very good. Did feel I needed to top up the water in the pan to allow the rice to cook. Did take a little longer for the rice to cook. Kids loved it. Thank for recipe.

BGidman's picture
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This recipe doesn't work with long grain rice, it takes 45mins+ to get the rice somewhere near soft. I would suggest using basmati rice next time which may work will keep you posted. Otherwise the flavours were good let down by vague recipe.

Pee's picture

I've cooked this loads of times over the last 4 years and used basmati rice on one occasion as I'd run out of long grain and I felt it just didn't work. The basmati cooked really quickly, not giving time for the other flavours to develop, the tomatoes to break down and the smaller grains were almost swallowed up by the other ingredients making it a bit 'soupy'.

rumercooper's picture

Really enjoyed this meal, however swapped the chicken for prawns, and added BBQ Sticky Chicken spice since had no Cajun, and really enjoyed it!!

Vojera's picture
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I love this recipe. It's very simple but makes a hearty and warming meal.

I doubled the amount of chorizo because I love it. I also didn't use a full stock cube (I dissolved one cube in a pint of hot water and then only used 350ml as per the recipe) which meant it wasn't too salty. The extra stock is handy to have on the side in case you cook the rice out too quickly and it soaks up all the liquid.

D0ddy's picture
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Just made this, it was lovely! After reading some of the comments regarding the salt, I used a reduced salt stock cube and it turned out pretty much perfectly seasoned for my tastes. The ingredients are standard store cupboard essentials too, so I'll definitely be making this again!

chefanthony's picture

I see from the reviews that this dish must be great but I have an issue.

Under Method - number 2. it says:
Stir the chicken back in with the rice, add the tomatoes and stock.

Q. Where did the rice come from ?
Q. What did we do with the rice before (Stir the chicken "back in with the rice," add the tomatoes and stock. )

Was this a typo which meant to read "Then add the pepper, garlic, chorizo and Cajun seasoning, (AND RICE?) and cook for 5 min's more.

Please advise
Tim (Slightly Dim)

bryonyann's picture

Probably should read :- stir the chicken back in with the rice, tomatoes & stock. Regards Bryony

Henna5000's picture

I believe it means that you add the rice at the same time as you stir the chicken back in, so just before you add the stock. Otherwise the rice wouldn't have any liquid to cook in.

marthabug's picture

It means stir the chicken back in, (to the frying pan along) with the rice :-)

Thekittycat's picture

I didnt have very big hopes with this dish but I really liked it. Its simple, filling, tasty and cheap. I totally agree with all the comments saying to be careful with salt. The Cajun spice I got from supermarket was 69% salt! so I had to make my own Cajun with reduced amount of salt. It's important because chorizo and stock are also very salty so if you are not paying enough attention to this it can easily become uneatable. Also the amount of moisture to cook the rice is not big enough. I only made 2 portions but I had to add at least 100 ml of extra water (do not use more stock and make it even more salty) in order to make it soft. Simmer it on the smallest fire you have because dry rice burns easily, don't leave it without mixing for more than 5-10 minutes. Like this there is no way it's not gonna be a success. It's not a very fancy dish but it's good when you don't feel like peeling potatoes, making salad, preparing meat etc. For sure I am gonna make it again soon.

Yottskry's picture
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Very nice! Surprisingly morish. I added prawns for the last few minutes and it was lovely. I used Schwarz Cajun spice mix and didn't find it too salty as some others have. Worth bookmarking.

Tom Sheldon Food Official's picture
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Absolutely fantastic meal. I added too much cumin pepper to my cajun seasoning and it was brutally spicy! Nonetheless it was tasty and delicious. Will become a staple dish of mine if I remember to buy the seasoning and chorizo! xxxx

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Questions (16)

Scubalu's picture

Has anyone tried freezing this? Would be interested to know if it freezes well

portiag2's picture

Hi, it looks lovely but is it supposed to be sticky like risotto? In the picture it looks dry but mine turned out quite sticky. Thanks

BGidman's picture
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Hi is basmati rice OK to use, if so does it need the full 20 minutes as I usually cook basmati for 10 :)

Lewis_S_97's picture

Will it work well if I substitute the rice with quinoa?

Kayley1994's picture

Just a quick question, when making rice I usually rinse it before cooking to stop it becoming stodgy, do I need to do this or does it cook fine without rinsing ? Can't wait to cook this tonight

Shirley Valentine's picture

Hi, this is probably too late now as you've already cooked the dish. You don't need to rinse the rice first as I'm guessing the starch needs to release during cooking to thicken the sauce, similar to a risotto. Hope this helps.

Annie88's picture

I just made this and it burnt !? Why was this ?

goodfoodteam's picture

Hi Annie88, thanks for getting in touch and really sorry to hear that you did not have success with this recipe. From what you've said it sounds like the heat was too high, do make sure it's on a low simmer and not boiling when you cover it and to make sure, check every 10 mins or so until the rice is tender. Hope this helps. 

jacqui1811's picture

Can this be made in a steamer/rice cooker ?

goodfoodteam's picture
Hi there thanks for your question, we have never tested this recipe in a steamer or rice cooker, so for best results use a pan as stated in the recipe.
zetty's picture

How many serves does this recipe make?

goodfoodteam's picture

Hi there this recipe serves 4.

lady_wayfarer's picture
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Hi Zetty, I made this last night, it makes 4 decent adult portions.

phester's picture

I've freezed it several times. As long as you don't used pre-cooked chicken (or anything pre-cooked) you should be ok

goldphish's picture

Hi, Is this freezable? - we've got loads left over. If not, how long does it keep in the fridge?

goodfoodteam's picture

Hi there. We would not normally suggest freezing rice, for best results make this recipe fresh and don’t freeze it, it will keep in the fridge for up to 3 days but make sure when reheating it that everything is piping hot.

Tips (4)

chris4food's picture
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I've made this on a number of occasions, and I think it works best if you finish off the cooking in the oven. Either use a suitable pan for both stove top and oven, or transfer to suitable dish once you've brought it to the boil. Another thing which previous posters have mentioned is that there is insufficient stock in the ingredients. I use 450 ml rather than 350 recommended. It's always turned out great and everyone loves it.

Kirni1985's picture
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Absolutely delicious - Made this last night for dinner. I added extra water and reduced it down. Also added prawns right at the very end and extra cajun spices but it was gorgeous and ive just had leftovers for my lunch today.

soupdragon235's picture

Make your print option printer friendly. I printed out a recipe, got 3 pages only the first had the recipe the rest was unnecessary rubbish

Lovenow's picture

I use Mastercook software to keep my recipes in order and print from there. It's super cheap and downloads recipes from food blogs with a couple of clicks.

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