Chicken & chorizo jambalaya

Chicken & chorizo jambalaya

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(537 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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dishymummy's picture
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This recipe gets full marks from me just for the fact that it was enjoyed by ALL the family. My children never mentioned the word 'spicy' which is sometimes used as an excuse to not eat something and I could hear the sounds of enjoyment before I had tasted it myself! I did add king prawns as I felt it was crying out for them and lots more stock. Next time I will use chicken thigh because I thought the breast meat was a bit dry.
Very tasty and will definitely make again.

annaoak's picture
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Made this last night for a girls night in supper and it went down really well. I added a little extra garlic and chorizo but think next time i would add a little bit more for my taste.

Really nice though and incredibly easy!

serenity2007's picture

delicious, made this twice now and my family love it

tracyg79's picture
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Made it, went down a storm. Like was said before use 450ml of Chicken stock. Awesome :D

tracyg79's picture
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I'm making this for dinner today, can anyone suggest anything to use other then peppers?

manseljs's picture
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Great. Really easy and really tasty. Don't need to tamper with the recipe at all, it's got everything!

kelbow's picture

Love this recipe! Made it tonight for 4 people and it went down so well. I used 300g of rice instead of 250 and just added more liquid as I went along because I knew I'd need more. Gorgeous!

trinnyloves2shop's picture
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Very tasty indeed, I used 175g of chorizo instead of 75g and I think this made all the difference

steveclatham's picture
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Very quick, easy and super tasty!

mandacol76's picture
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This was lovely, and my picky kids really enjoyed it too. Was worried it would be too spicy for my 5 year old but there is no heat, just flavour. May add a little more garlic to it, and some fresh chopped chillis to my husband's portion (he likes it hot!) next time.
I found 400 ml stock was needed for 20 mins on a slow simmer with the lid on.
Really easy, tasty midweek dish.

vivipoos's picture
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My husband was amazed by this dinner....he couldn't believe I had made it from scratch!! Yum Yum!!

nisha83's picture
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This is delicious! Very satisfying and tastes great the next day too!

sgrech's picture
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Very tasty and easy to cook. Added some extra spice and a few king prawns!

voteforpedro's picture

Delicious and easy to make. Will definitely be making this again.

jennat1985's picture
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so yum, i used boneless chicken thighs and cooked in the slow cooker... def worth doing.

morwennabrady's picture
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Used left over chicken from a sunday roast and was a total winner. My two year old loved it too. Have already been asked when we're having it again :)

sarahlspence's picture
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I LOVE this recipe... I am a weight watchers follower and this recipe makes my day when I have it, low in points and totally delicious! It is firmly in my favourites. I do usually add a little more chorizo and garlic to it for personal taste but other than that its spot on x

kate295's picture
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I have made this dish on numerous occasions since it first appeared in the magazine (back in April I believe?). It never fails! It's so simple, delicious and easy to make, it goes a very long way and keeps really well - great for taking to work the next day for lunch! I sometimes substitute the chicken for turkey as a more budget friendly option, but otherwise I follow this recipe to the letter and it comes out perfectly every time!

jokiernander's picture
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Fantastic flavours, will be making again but as said previously needs a lot more stock

lovelyamanda's picture
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Delicious!

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