Chicken & chorizo jambalaya

Chicken & chorizo jambalaya

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(689 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

  • kcal445
  • fat10g
  • saturates3g
  • carbs64g
  • sugars7g
  • fibre2g
  • protein30g
  • salt1.2g
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Ingredients

  • 1 tbsp olive oil
    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

    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

    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

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 (647)

fretmanfoody's picture

Its a good one. Just finished ours and I have a very happy girlfriend sitting opposite. I halved the rice to make it for two but kept all the other quantities the same plus peas. I mixed the Cajun seasoning just to reduce the salt from a commercial product. I served it up with tortillas melted cheese and jalapenos. For me it took almost 50 mins to cook the rice and the full 350 ml of stock oh! and plenty of stirring. Worth it though.

tchadfield's picture
5

This went down fabulously. Fed 3 adult size portions and is a one pot meal. I cooked the rice separately and added it at the end, leaving it in the warm over for 20 mins which thickened it up (waiting for hubby to return from the gym, but would do that again too). I will add this to our menu plan, maybe once a month as I don't want to overdo it but want to enjoy it as often as possible. Try it, it's lovely.

susyj's picture

Just to reinforce some of the issues brought up previously, this was a really tasty hearty meal, but I found a few flaws in the recipe. It took about 20 minutes longer to cook. I used basmati rice. I also had to keep topping up with boiling water and probably added almost as much liquid again than in stated in the recipe. Having said that, this was an excellent 'bowl meal' that I will definitely be using again and again. It fed three very hungry adults comfortably.

Sweet Potato Al's picture
5

Another hit for this house! Had to cook the rice a little longer and add more water every now and then to stop the rice sticking to the bottom of the pan. It easily fed 3, I would actually suggest increasing the portion size for 4 people!

swavsav's picture

Made this for family and friends and it was lovely. Probably used about double (maybe not as much) stock and just cooked it longer but it was a lovely consistency, texture and taste.
Added peas like others have which added a little greenery.

leach20's picture
5

I have made this dish for my boys and they love it. I used brown rice which seemed to take forever to cook. I am making it now and I have cooked the rice a little before adding it to the mixture to hopefully speed things up.

Audiox2002's picture
5

I used chicken thighs which I de-boned and skinned, had to cook a little longer with some extra stock to cook the rice through. Very tasty all-in-one meal.

Whitie60's picture

Very nice dish but for a slightly more chilli heat I add an extra 1/2 to 1 tsp of hot Chilli powder. All said I love this recipe ! XXX

sarahlouhughes's picture
5

Really tasty and very easy to make. I used tinned cherry tomatoes and needed 500ml of stock as it dried up before rice had cooked. Mabe I should've had it on the smaller hob to simmer though. Will definitely make again.

Mit93's picture

Absolutely love this! Had it in my lunch box the next day with some lettuce and avocado.

rabidflea's picture

This is a great meal, buy everything from aldi and you save a ton :)

Isabella Mc 26's picture
5

I usually make chorizo and prawns with rice and cherry tomatoes and so this is a variation on that. I had the rice par-boiling while I cooked the chicken and vegetables and so it didn't dry out it. I will add more chorizo next time and some peas as others have done. Quick and very tasty...it will be a regular at our table!

jenn-griff's picture

This works well with quorn pieces instead of chicken, and omitting the chorizo.

With quorn, its possible to do this dinner in a slow cooker. For 2 people add all the following to the slow cooker and cook on HIGH for 2-3hours. Make sure rice is covered fully by the liquid.

150g quorn pieces
1-2 onion, diced (or use 160g frozen onion)
1-2 red pepper, thinly sliced (or use 160g frozen sliced pepper)
1 garlic cloves, crushed
1/2 tbsp Cajun seasoning
125g easy cook long grain / basmati rice (rinse until water runs clear before putting in slow cooker)
400g can plum tomato
100ml chicken or vegetable stock stock

MichaeltheGreat's picture
5

Added a teaspoon of chilli, peas and beans just to bulk out and add some greenery. Used brown rice. Needs to cook for much longer.

A squeeze of lime at the end hits the spot

steve68's picture
5

My Daughters and I loved this dish, it's so easy to make and tastes great. I used some Schwartz extra spicy seasoning to give it a bit more of a kick.

Murphy33's picture
5

This is a real easy and tasty recipe. Just follow the recipe and you can't go wrong. Just to add a bit extra Veg in we put 200g of frozen Peas in for the last 6 minutes cooking. But be warned it does need more cooking and liquid for the rice to be cooked than the recipe suggests. If you stick to the recipe timings and liquid amounts your rice will be al dente.

surfnirvana's picture
3.75

Delicious & very easy to make. Added peas for a bit of greenery and squeeze of lime. Will make again.

lauradeane's picture
5

I've made this lots of times now and it's always delicious, although I never measure the Cajun seasoning so it can vary in spiciness! I halve the ingredients to make this for two people but still make up the full quantity of stock and usually use around 2/3 of it. As other reviewers have mentioned, it does have a tendency to stick so make sure not to let it dry out too much or sit for too long without being stirred! 5*

veggieskwosh's picture
5

made this for my partner and his daughter, made a few slight changes to make it my own and it turned out fab !!

NotDanDan's picture
5

Power food!!! Absolutely awesome. I eat this all the time.

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Questions (22)

keamari's picture
5

Would this work on with risotto rice? I used easy cook rice as I thought basmati which I normally use might go a bit stodgy.

goodfoodteam's picture

Thanks for your question. We would not suggest using risotto rice for this recipe. We triple test all our recipes and can assure you that long grain rice works really well - the method of cooking is ideal for this type of rice. Hope this helps!

francescaplows's picture

I don't have a frying pan with a lid and my frying pan is probably too shallow for this dish. Can I use a saucepan with a lid instead?

gattycat's picture

I've done this! I ended up with way too much for my frying pan so I split the rest into a saucepan with a lid. As long as you make sure to give the meat, onions and chorizo enough space to brown properly, then it's not so much of a problem if you're crowding things a bit when you add the rest of the ingredients, I'd say.

Scubalu's picture

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

gattycat's picture

Have regularly frozen this with no issue, but then I don't mind soft-ish rice.

goodfoodteam's picture

We wouldn't recommend freezing this. Cooked rice dishes can end up a little mushy once defrosted and reheated unless you allow for this by undercooking the rice before it is frozen.

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
2.5

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
5

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

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Tips (7)

avivaa's picture
5

Excellent recipe, it is one of my most frequently made dishes! Lends itself very nicely for tweaking, too. If you'd like to make it extra Cajun, add prawns. If you like it spicy, add half (or whole if you're feeling adventurous) a fresh red chilli pepper. I also like to add a yellow bell pepper and some chestnut mushrooms just for the extra veggies and deliciousness. I've found that you can keep the same amount of water and it'll cook just fine. But, again: even as it is written in the basic recipe, it's great!

keamari's picture
5

I tried this yesterday as was looking for a recipe to use io chorizo.
Was very easy to make. Absolutely delicious.
Instead of tinned tomatoes, because I was cooking 1/2 the quantity I used 2 fresh plum tomatoes and it was perfect with a little extra liquid.

Love real food's picture
5

If (like me) you prefer to use brown rice, then it won't cook in the 20-25 minutes specified in the recipe.
Instead, put the rice on to boil in the stock first thing, then make the rest as per instructions. By the time you're ready to add the rice back in, it's already partially cooked and speeds everything up.
You'll also need more stock than the recipe says (or else it goes dry and sticks to the bottom of the pan, whilst the rice is still hard), and therefore you'll also need more spice (to compensate for being extra diluted with more stock).

Finally, I'm a vegetarian, so I made this using quorn chicken and quorn chorizo. It's a lot tastier than a lot of veggie dishes, so one to bear in mind if you have veggies coming to dinner (there are only so many times we can eat veg lasagne, even the really nice ones).

If you do make a veggie version, there's no need to pre-cook the quorn chicken or quorn chorizo, you can just shove everything in the pan at once, meaning the entire recipe only takes as long as your rice takes to cook (in the case of my brown rice, about 45 mins).

chris4food's picture
3.75

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
5

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.