Chicken & chorizo jambalaya

Chicken & chorizo jambalaya

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(695 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, questions and tips

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5th Mar, 2013
Very simple to make. Nice dish. I added 150ml extra stock, it needed it. I also doubled the garlic and added a good splash of worcestershire sauce. I will double the chorizo next time and add some different colour peppers.
5th Mar, 2013
I've just made this for me and the kids....super easy and super tasty. I swapped the rice for cous cous (as rice doesn't agree with me) and just let it simmer for 10 minutes. Also as I didnt have cajun seasoning used half tbsp paprika and half tbsp steak seasoning. BRILLIANT!
5th Mar, 2013
One of the nicest suppers I have ever cooked! Full of flavour and absolutely delicious!!!!!
3rd Mar, 2013
I first did this recipe whilst away at new year and have since made it every couple of weeks since. It is fabulously tasty! As others have said, the only thing was that each time I have added a lot more stuck. Both myself and my other half love this dish, any fan of rice dishes will like it.
1st Mar, 2013
Delicious but did need alot more liquid than stated and about another 10 mins cooking time as I used brown rice. Have cooked this twice already and it went down very well with husband and 6 year old. Like the idea of it being 'super healthy' but not sure how with the high fat chorizo but very tasty!
28th Feb, 2013
Cook this often - its a favourite, and so easy to make. I also add bacon, and some courgette towards the end for a bit of extra crunch. Usually more stock is needed.
27th Feb, 2013
Tried this recipe and it was amazing. However, there are a couple of things that I will change next time. I will have to leave the stock to cool before adding as boiling water made the rice cook too quickly. The other thing I would do is chop the chorizo a little smaller, but aside from that the recipe was awesome.
26th Feb, 2013
One pot cooking I love it,like a lot of the other comments I used nearly double the liquid and used chicken thighs for more flavour,next tine I will cook the chorizo first to let out its oil then cook the onions in that oil. Great dish will do again and again.
25th Feb, 2013
I am not a great cook. But I thought I would give this a go. So pleased I did, turned out looking exactly like the picture and tasted great. My husband was very complimentary. I used similar quantities of stock to the recipe and with the can of tomatoes this was enough liquid as long as I cooked for 20 minutes only and kept the lid on the pan. Stirring occasionally.
21st Feb, 2013
Fantastic recipe, full of flavour and great to do in one pan. Even my husband loved it, so it was a hit! The only change i made was to substitute plum tomatoes for chopped ones.


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