Chicken & chorizo jambalaya

Chicken & chorizo jambalaya

  • 1
  • 2
  • 3
  • 4
  • 5
(690 ratings)

Prep: 10 mins Cook: 45 mins


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
Save to My Good Food
Please sign in or register to save recipes.


  • 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



    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



    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


  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.

Ads by Google

Comments, questions and tips

Sign in or create your My Good Food account to join the discussion.

Comments (647)

sabzlai's picture

Easy recipe for the weekend. The boy loved it!

suzlovescake's picture

This was delicious and very easy to make. I used brown basmati rice however, which took forever to cook but still turned out well. I squeezed some lime juice over the dish for an extra lift at the end. Will definitely make this again.

Bgavin1's picture

I made this recipe for dinner last week and everyone loved it! It's now a regular meal in our household, very tasty and easy to cook. Can also be easily adapted to add extra ingredients or more spice, but I found it just right!

Nicksachef's picture

Great dish, so easy to make, next time I'm going to get my sons to make it!
Very Tasty ;-))

kayclemwistow's picture

Beautiful dish. Will be making again. So easy to make a d the end result is so tasty.

dwatson27's picture

This is one of the easiest and tastiest recipes I have made! Fried the chorizo first so that the flavour transferred to the other ingredients as they cooked.
Definitely 5 stars!!!

dwatson27's picture

Had this recipe saved for about 2 years but never made it until tonight. Hubby said it was delightful! So simple yet so tasty. Fried chorizo first so everything else was fried in the gorgeous chorizo oil/ seasoning. No need to change a thing!!!

indylewis's picture

One of my favourite recipes. I usually add some extra chilli to make it hotter and serve it with some natural yogurt, yummy!

outerskin1973's picture

After trying this recipe it is now a regular meal in our house! Everyone loves it! So many friends and relatives have asked for a copy of this recipe.
It's full of flavour and very easy to make. What more could you want?

jessicanairn's picture

LOVED THIS! full of flavour! very impressed.

ordonnel's picture

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

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

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

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!!


Questions (22)

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 (7)

Got your own twist on this recipe? Or do you have suggestions for possible swaps and additions? We’d love to hear your ideas.

Be the first to suggest a tip for this recipe…