Chicken & chorizo jambalaya

Chicken & chorizo jambalaya

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(587 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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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 ?

Tony M.'s picture

It depends if it burnt because the heat was too high, or because it simply stuck to the pan? You might need to add more liquid (several other commenters have mentioned this), and you also may need to stir it quite often.
I tend to find my shallow paella pan means my paella sticks – so I just cook it in a depper pan and avoid scraping the bottom when serving!

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?

KingOfTheLilies's picture

No, you don't. The stock is there for the rice to absorb and take on greater flavour.

Sophie.c_1991's picture
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Fantastic recipe, really easy, really tasty. I will definitely be making this again! I loved the shop brought microwave versions and trying to be a little healthier decided to make it myself, best decision as it is much nicer!

Bo Mulligan's picture
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This is even tastier than you can imagine and super easy. Please leave this one up!

debrascudder's picture

This is one of our favourite recipes, easy to make and tastes delicious. Can't beat it!

Hannahld88's picture
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This is a firm family favourite of ours. It's my go-to recipe when we have a big group of friends for dinner. Everyone is always so impressed and asks for the recipe. Cannot rate this enough!

floozeygirl's picture
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Make this every week. A big hit - totally fab

Tinny29's picture
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Really tastey. I always use chicken thighs instead and always add frozen peas for more colour. Really easy recipe.

frenchsarah's picture
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I can't remember the last time that I cooked something and didn't second guess the recipe, particularly a rice based one pot dish! I resisted temptation and stuck exactly to the recipe (except I made my own Cajun spice mix as I didn't have any already made). Turned out perfectly. Delicious, easy and quick. Amazing . . .

Rach.h.'s picture
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I made this for the family last night and it all went - I didn't change a thing but I like the suggestions of adding hot sauce or chili. I didn't need to add any extra stock. After supper my other half offered to make me a cup of tea - that's how good it was!

jose81's picture

Had this tonight and was very tasty. Didn't have Cajun so I used jerk seasoning and it was lovely with a little bit of a kick. Added a diced courgette and as others have commented it needed 600ml of stock for 225g of paella rice. Cooked in about 25/30 minutes and fed two adults and a toddler - who loved it!

traceyachapman's picture
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We've cooked this several times now and it's an easy dish that works great at a party doubled up. The plum tom's absorb the spice and are delicious although I would say that the flavour can vary with different cajun mixes. We find it improves with the addition of a couple of hot chillis.

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.

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