Chicken & chorizo jambalaya

Chicken & chorizo jambalaya

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(678 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

    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 (640)

superchefpp3's picture

I had some Chorizo nearing its expiry date in the fridge so needed to find a recipe using that particular ingredient. I found this and based on the excellent ratings I decided to give it a go. I'm so glad that I did! This tastes great! Fantastic flavours, a nice kick from the Cajun seasoning (which I made myself after a brief internet search!). It's fairly straightforward to cook and it's a beautifully well-balanced dish! Will definitely make this again.......and again.......and again!

dannie2083's picture

Wonderful mid week treat. I personally used more garlic and chorizo and next time maybe use some chillies for extra heat but it is absoutely fine without changing any of the recipe

lynz_hewitt's picture

Fantastic recipe, cannot find anyone who doesn't like it! I do add a bit extra chorizo as the amount seems a bit low for four servings.

regthellama's picture

Required a lot more stock- I used double the amount though some people haven't needed to. The flavour was also a bit bland too, so could maybe do with more Cajun mix.

lourelph74's picture

This recipe is v easy and v tasty,I added a fresh chilli for extra kick,will be a regular in our house.

lhutton14's picture

A delicious meal that easily fed four. Would recommend using 500ml of stock to ensure that the rice cooks and that nothing sticks to the bottom of the pan. It will become a household favourite I think: we plan to make it again next week.

biggsam's picture

LOVELY didn't have any cajun seasoning so i put pripri on instead and it was a cracking taste then i tried it with cajun was not as fiery as i do like it hot n spicy

di21380's picture

Love it now a regular weekly meal I agree you need more stock I use 400g and it seems to be just right.
Not too sure how healthy it is with white rice and Chorizo but I don't care.
Have made it for friends who also loved it
A real winner

miss_brightside's picture

Made this delicious recipe last night for a student dinner - added 150ml extra stock, a little extra chorizo, some peas and served with broccoli and salad - it was really easy and went down a treat! Will definitely be making this again.

kralph's picture

Oooops...I'm always forgetting to rate!

kralph's picture

We had this for tea tonight...I wasn't disappointed. My man loves chorizo so I put a bit extra in but think i'll use the 'cooking' chorizo next time to get that red, oily ooziness from it. I found amount of stock just enough. I left it sitting in pan for another 5-10 minutes after removing from heat. Cajun gave it a gentle spiceness. Will definitely do this quick and simple dish again.

thebloomerfamily's picture

Quick and easy and the kids love it too...great!

kev540's picture

Nice recipe. Need to ad a good bit more water tho. I found that when left for one day or more flavors combine and it gets better. Before reheating its a good idea to add a little water to stop it drying out. Some peas mixed through is nice.

9876543's picture

Turned out delicious. Not a fan of chorizo but all the flavours blended nicely. Used a little less rice than recommended so liquid was quite adequate.

tishtoshtess's picture

This has become my "speciality dish". Also add some courgette and bacon and serve with foccacia.

lisa1105's picture

This is amazing!!! The whole family loved it. Definitely one to make more often :)

gillidge's picture

This is a great recipe, so easy! You do need a rather large pan as the quantity is quite alot (too much for my medium Le Creuset) and add extra stock, probably another 150ml. I used chopped tomatoes and added courgette too! yum

emmaness's picture

Delicious! Works really well with quinoa instead of rice, I just reduced to 200g as quinoa is so filling.

xkcjuicyx's picture

Love, love, love this recipe! So very tasty, healthy and filling, defo a big hit with me!!!

sarau's picture

Absolute winner, love this recipe. Needs at least 150ml more stock.


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