Chicken & chorizo jambalaya

Chicken & chorizo jambalaya

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(657 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
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  • 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



    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.

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Comments (632)

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!!

Vojera's picture

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

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

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

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

michelle_30's picture

Yummy!! Made this tonight for tea, very quick, easy and tasty. Only thing as said its a bit salty due to the Cajun seasoning but that can be altered, and if use less rice even though i added more chicken and chorizo, plenty here to serve 4-6 depending on how hungry you are. Well worth a try and I'll make again

Nw21's picture

I make this at least once a fortnight - only change I make is I cook the chorizo with the chicken to release the oils. Stir frequently as it does stick to the bottom...

alicesarah23's picture

This is a great dish and makes a weekly appearance! Speedy and tasty, I like to add king prawns and peas to mine too. Really good for packed lunches the next morning (if there are any leftovers that is!)

AshleyP's picture

Makes a nice chance to the dinner table, everyone likes it so is a winner

Chefbelly's picture

Made this tonight and didn't change anything (though I made my own cajun spice as the one in Tesco's was full of mainly salt and additives - there are loads of cajun spice mixes online and it only literally takes seconds to make your own so why not!) Was a big hit with the family, will definitely be adding this to the list of regular recipes.

Only advice I would add would be to cook this in a non stick pot if possible as the rice does need stirring a lot or it sticks to the bottom. I used Thai jasmine rice as that's what i had here, its more sticky in general so perhaps that played a part.

Secondly I found that the as a result of all the stirring that the chicken broke up a bit so next time I'll try making the chicken chunks bigger and very quickly brown the chicken initially on a higher heat.

This is one of those dishes that one could easily add to get more veggies, so putting in some frozen peas near the end and maybe some mushrooms should work well too.

aliciapearce23's picture

One of my favourite dished to make and eat. Really simple and great for freezing. Next time I would add peas and a little more chorizo but otherwise perfect dish!


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