Chicken & chorizo jambalaya

Chicken & chorizo jambalaya

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(554 ratings)

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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

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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adamj1984's picture
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Really delicious. Next time I'd chuck in something green to make it look a bit more interesting.

Christine_Moses's picture
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Very easy to make and tasty. Great for mid week suppers. will definitely make it again.

lucygroen's picture

Instead of cajun spices I used hot smoked paprika powder and a little bit more chorizo. Great succes!

nolensvolens's picture
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Made this tonight and it was a big hit. I used a lot more water than was in the recipe and it took longer to cook.

Will be making this again :-)

sixfootaliw's picture
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I used chopped tomatoes instead of plum (it was all I had in stock!) and I did have to add extra hot water, but all in all it was a very simple dish to prepare. Chorizo is not really my cup of tea, but my husband loved this recipe.

co2011's picture
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Made this for the first time a couple of months ago, and have cooked it regularly since then. So easy and tasty - I love it!

angelstarkate's picture
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Very tasty! I added extra veg and stock as suggested by other reviewers. This has been requested again soon!

sarahzoehills's picture
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Yup agree with more stock and I shoved in a whole lot of chorizo extra. We loved it, will have to make with less seasoning for my one year old tho as it was quite hot!

adrienne317's picture

All the family enjoyed this recipe. I agree that it did indeed need a lot more stock than was suggested by the recipe. I didn't have cajun at the time and used curry powder. Very tasty and simple to make after a hard day at work.

elizka's picture
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it'd delicious, it's easy. it's fast. perfect :} and apparently healthy too :D awesome:)

leppie's picture

I've never heard of a jambalaya without celery!

inocka's picture
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very nice, yummy!

acolquitt's picture
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Big hit with the family

elainecarney's picture
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Love this recipe. Used chopped tomatoes and added peas[or french beans] for colour and extra veg. Thighs also work really well as breast can dry out. Keep an eye on liquid, may have to add more.

lmillington's picture
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Really enjoyed this (as did hubby) - I'm not mad on chorizo but quite enjoyed it in this dish. Used ready-diced chorizo but next time will def use slices to get a bit more flavour. Used chopped tomatoes as didn't have plum and was fine. Left a lot longer than recommended cooking time though - just kept trying it until the rice was as we like it.

veronicaf's picture
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My 11 year old is such a fussy eater and yet even he likes it! Now it's a family favourite and I haven't altered anything.

johnjan's picture

I am new to cooking, would i be right in saying that i have to boil the rice separetly first before adding to pan.

peadar0611's picture
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Delicious!!

Shazzama's picture
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REALLY nice...used 500ml chicken stock as previous reviews suggested. FAB.

peter_redzimski's picture
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Used Paprika and a few drops of Tabasco rather than the Cajun spice and also replaced the long grain rice with paella rice. Very nice indeed. The whole family enjoyed it.

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