Chicken & chorizo jambalaya

Chicken & chorizo jambalaya

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(665 ratings)

Prep: 10 mins Cook: 45 mins

Easy

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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Ingredients

  • 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

    Onion

    un-yun

    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

    Chorizo

    chore-reeth-oh

    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

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.

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Comments (636)

alicesarah23's picture
5

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
5

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
5

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!

jomonki's picture
5

This recipe is so quick and easy to do and makes a really tasty dinner. It has become a regular in our house as we usually have the ingredients in the cupboard so we can get a lovely meal on the table in next to no time. It is just the two of us but I don't half the recipe as it heats up well for lunch the next day. It also freezes quite well.

luptonian's picture
3.75

Really nice recipe, tastes good and is a great healthy mid week meal. I approximately halved the ingredients to make for two, which worked great, it does make a very generous portion. Some comments below from people having issues with the timing, which I didn't have an issue with - I did use brown rice rather than long grain, so that might have made a difference, and I used 200g passata instead of plum tomatoes. I did have to add a bit more water (used around 250ml overall, rather than 175). Can recommend this recipe happily.

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
1.25

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

Tony M.'s picture

Did you use ready-made Cajun spices? Another user has mentioned they are full of salt. Otherwise, I can't see how it could be salty, as there is none in the recipe; unless you made up the chicken stock too strong? Do try again, it ought to be delicious, and the only salt ought to come from the chorizo (so don't add any more!)

koolk_2009's picture
3.75

Yummy! And very easy

wiggysbabe1's picture
5

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
5

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
5

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

Willmax's picture
5

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

pippa154's picture

Not cooked quite enough.

julietulip's picture
5

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
3.75

Really easy to cook.

Would definitely recommend!

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