Chicken & chorizo jambalaya

Chicken & chorizo jambalaya

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(689 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 (647)

annie1974's picture

Very delicious recipe. I cooked a roast chicken the day before and tore all the meat off and used that rather than cooking the chicken breasts. The meat was so tender. Will definitely be making this recipe a lot. Very easy to make.

poppy24's picture

Can anyone tell me if you can use brown rice in this dish?? Thanks

jburton's picture

Mr Bombastic ....... not sure if its too late to leave leave this comment but there is no need to cook the rice first as it will cook at the simmer stage. :o)

mariedavies's picture

Excellent recipe. I do add more stock and tomatoes than it says otherwise the rice doesn't cook very well, but it's a firm family favourite and really tasty!

mlandick's picture

A great student meal! Made it with quorn pieces and mushrooms a couple of times and its been just as good!

curlytrish's picture

This was so easy to make although like others it does need more stock than stated. I served it with chilli chips & it was a bit hit with all the family.

claire73walking's picture

Enjoyed by all the family and easy to make

julesthenorweegie's picture

I made this yesterday! It was really tasty indeed. I swapped the rice for red lentils, and didn't have any cajun seasoning, so I used hot chilli powder, cumin and tumeric instead. Went down a treat! Going to have the leftovers for lunch today ^ ^

benjaminward's picture

There was a Keith Floyd recipe for a jambalaya I used to use and he talked of the 'holy trinity' of cajun cooking onion, green pepper & celery. I've modified this recipe to include these when I add the red pepper etc and also use 500ml of stock. It comes out perfectly every time

draytondon's picture

This was a very easy meal to prepare & cook

I added Sweetcorn, Peas,

I Substituted Cajun with Jerk Seasoning, so added Tabasco & Chilli Flakes for heat.

Very nice, but woiuld add prawns and perhaps prepare some saffron rice seperate next time.

vicki1605's picture

Nice recipe! Lots of flavour. I used more chorizo and added prawns.

beabold61's picture

With a few changes, fry light instead of olive oil and king prawns instead of chorizo and this receipe become a zero syn meal for those of us onthe Slimming World eating plan. My daughter cooked the receipe as it is presented and loved it .Brilliant

cakeanyone's picture

Excellent mid week meal. Increased stock to 500ml and used chilli oil.

spgc86's picture

Made a lovely change. I forgot to put the cajun spice in, but found it just as nice, and child friendly, and hubby added tabasco sauce for his serving. Big thumbs up. Also found we needed more stock.

carolestevens11's picture

Very yummy will be making again!

xhayleybabyx's picture

added chili sauce and lea & perrings and was delish!! think next time i'll add prawns...

macskitchen's picture

Used about 450ml stock. Thumbs up from my Mother's Day diners.
Will do again, but might throw bit more chicken in

andrewsmike's picture

Loved this, just the right amount of "kick" I did find that I needed 1litre of stock though

mishchiefmia's picture

forgot to add the stars sorry!

mishchiefmia's picture

Love this recipe ans use it over and over, much easier than the last recipe I had. Usually add in a stick of celery too. And use chopped tomatoes rather than plum. Delicious!


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