Chicken & chorizo jambalaya

Chicken & chorizo jambalaya

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(573 ratings)

By

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Cooking time

Prep: 10 mins Cook: 45 mins

Skill level

Easy

Servings

Serves 4

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

Nutrition and extra info

Additional info

  • Healthy
Nutrition info

Nutrition per serving

kcalories
445
protein
30g
carbs
64g
fat
10g
saturates
3g
fibre
2g
sugar
7g
salt
1.2g
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Ingredients

  • 1 tbsp olive oil
  • 2 chicken breasts, chopped
  • 1 onion, diced
  • 1 red pepper, thinly sliced
  • 2 garlic cloves, crushed
  • 75g chorizo, sliced
  • 1 tbsp Cajun seasoning
  • 250g long grain rice
  • 400g can plum tomatoes
  • 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.

Recipe from Good Food magazine, April 2011

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Comments

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sm_1991's picture

Love love this recipe. We sometimes cheat and use microwave rice. Once microwaved we still leave it for about 20 minutes so it soaks up all the flavour but makes it a quicker supper to make after work :)

jumpatjim's picture

We still prefer Aug 2001 recipe which uses andouille/smoked pork sausage

sweete83's picture
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I honestly can't see what the fuss is about. Found it really salty. It was ok but wouldn't make again.

koolk_2009's picture
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Yummy! And very easy

wiggysbabe1's picture
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This has become a firm family favourite.It is so tasty we have it once a week.

Paradox711's picture

Awesome, added king prawns and extra spices though like other users and found it much improved. I will say I found the juice and stock together made it very sauce and had to reduce it down a lot but altogether...it was awesome. Loved the tip about finishing it in the oven to.

kasha157's picture

This an amazing recipe I have lost count how many time I have cooked this now :)

allielovetocook's picture
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For me this is very much a 5 star recipe .. it was simple, cheap and tasty. Pretty much perfect really! I only changed the amount of chicken stock added to the rice - mine was 450 - 500ml rather than the amount quoted in the recipe which was far too little to soften the long grain rice I used. Even with the extra stock, my rice still needed 30 mins simmering (with regular stirrings or it would have stuck to the bottom of the pan), and even then there was a bit of a "bite" to it - which may be a long-grain rice thing (I usually use Basmati), but to be honest I wouldn't cook it for longer next time as it was lovely even so.

spuditious's picture
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Easy. Very tasty. Lovely warm flavours of the sun, but no chilli heat, so kids loved it too.

Willmax's picture
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I loved this,however my rice was slightly hard. Have I over cooked it?

pippa154's picture

Not cooked quite enough.

julietulip's picture
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Had this for dinner tonight. I didn't bother browning the chicken separately. I just fried onions slowly then added chicken, chorizo, peppers and garlic etc. It needs watching and stirring as the rice will soak up a lot of liquid. Very very tasty! We will make again. Also made a veggie version with quorn fillet and quorn chorizo. Delicious!!

Silk32's picture
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Really easy to cook.

Would definitely recommend!

danielle.smith's picture
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Really easy to make, takes time but worth it nice and cheap to make too

Annie88's picture

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

chris4food's picture
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Try using more stock - I use 450 ml. Also, I finish it off in the oven, rather than the stove top. Saves stirring and sticking. Hope this helps

JRK's picture

I've had this problem too, in my experience making this recipe you can't just leave the rice to cook, you have stir it fairly frequently otherwise the bottom burns.

KingOfTheLilies's picture

I make this very frequently, except I use brown rice (which takes approx. 45 minutes to cook), chicken thighs and as a further tip I brown the chorizo first, so it releases its fat and its spices, then toast the dry rice in the pan (until fragrant). You'll be able to smell when the rice is nicely toasted. I then set it aside with the browned chicken while I cook my onion, garlic and peppers in whatever leftover oil there is.

fegregory's picture
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This is really tasty and a good midweek meal. I used chicken thighs as they are more succulent. Having stuck to the quantities, I found that my Paella rice wasn't cooked in the time given. I added another 300ml of stock and gave it another 10 mins or so. I also used only a heaped teaspoon of Cajun spices as i have young children and it was more than enough.

arend88's picture

Probably sounds like a daft question but do you boil the rice up first?

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