Chicken & chorizo jambalaya

Chicken & chorizo jambalaya

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(502 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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yennefer27's picture

Used chopped tomatoes instead of plum and gave much less cajun spice than in the recipe (as I don't like my food too spicy).
Turned out great - very easy to make and fail- proof, it's going on my "one-pot favs" list.

jwpclark's picture

My amazing chef friend Binky made this, and using chopped tomatoes instead of plum made it less dry. Also doubling the portion of chorizo made for a yummier meal...

trapieter's picture
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This tasted so nice but... The rice didn't cook through properly even tho I added twice as much stock and cooked it for twice the time :( its not the recipe lol it's me I think... Any advice?? Oh I only used half the Cajun spice and that was enough for me and tinned cherry tomatoes rather than plum.

spenny1971's picture
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Cooked this today, doubled the quantities due to feeding more folk, most of which will eat anything and everything, and without fail they gave a big thumbs up!!! Added extra stock on top of the doubling up (approx 1000ml in total)

I felt it was a little gluppy/stodgy but everyone else (other 6 or so folk) said otherwise, doubling the quantity of the rice may have been why!!

Will do again though!!

rosedene6's picture
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We all loved it, it is now a regular meal, I took some of the suggestions and use 600mls of Chicken stock though 500mls is fine, and 2 level tablespoons of Cajun seasoning and I have used a pack of mixed Spanish meats including the Chorizo and that worked fine also. TASTY !!

miranda3678's picture
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This is a great recipe i had all these ingredients in my cupboard and its tasted amazing :)

leeandsusie's picture
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I have made this recipe several times and it is brilliant. The portions are generous. I often add prawns instead of chicken and they make a great alternative.
The only thing I would say is that this dish definetly needs more water. What I do is add the required amount and cover then go back and check after half the time and add more.. then keep a close eye on it adding more water and giving it a quick stir if needed to stop the rice sticking to the bottom of the pan.

cathylamb's picture
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My husband and I both really enjoyed this meal. Would agree with the comments though about needing more stock. I also intend to use far more chorizo next time (we both love it) as it was the main reason why this dish caught my eye to start with. Delicious!

sexievodka's picture
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Amazing!! Super easy to cook. Added lots more chirozo and it also needed a lot more water like others said. I just kept topping mine up till the rice was cooked and then let the liquid cook off. Oh added extra cajan seasoning too since I had added more water. Can see this being a firm favorite in our house! x

flinz84's picture
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second time have made this one, first followed exactly to the recipe, second time used chopped toms and risotto rice. Lovely :) will be making again

jojo80's picture
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I made this when I got my magazine and it was lovely, easy to make and full of flavour also easy to remember so I can cook it when away from home.

staggerlee's picture
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Really simple and tastes amazing. As already mentioned in numerous other comments you will need double the amount of liquid as stated.

jayb2003's picture
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sensational!!

viccarroll's picture
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A really easy and tasty dish

greatgrub's picture
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Love the one pan recipes, less washing-up! As previously suggested I also upped the veg content with sliced mushrooms, frozen peas and sweetcorn. Next time I'll increase the amount of stock too as rice took longer than 20-25 mins to cook.

clionaf's picture
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This was SOOO tasty I was really surprised, especially because I expected it to be blah. I used 3 chicken breasts and ~120g of thinly sliced chorizo. The chorizo really made the dish I think - I didn't realise how much it would add to it. I used 500ml chicken stock based on earlier reviews and it was perfect, not at all dry. Hubby and daughter liked it, and I'll definitely make it again. We had enough for 2 more portions the next day (since there were only 3 of us and we had the extra meat).

MealyMum's picture
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Hubby made this so already a winner. Really tasty, and the kids loved it too the following day, including chorizo!

hannahness's picture
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Absolutely delicious, really easy, and will definitely do again. I added extra chorizo and used chopped tomatoes, with a little tomato puree. I would probably add a little bit more stock when I next make it - even with the lid on the pan the rice still had a tad too much bite to it.

Janettrinder's picture

I have made this several times and usually add some frozen mixed seafood towards the end. It is really easy to make and really nice it goes down well with everyone

Janettrinder's picture

I have made this several times and usually add some frozen mixed seafood towards the end. It is really easy to make and really nice it goes down well with everyone

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