Chicken & chorizo jambalaya

Chicken & chorizo jambalaya

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(689 ratings)

Prep: 10 mins Cook: 45 mins

Easy

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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Ingredients

  • 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
    Onion

    Onion

    un-yun

    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
    Chorizo

    Chorizo

    chore-reeth-oh

    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

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.

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Comments (647)

inocka's picture
5

very nice, yummy!

acolquitt's picture
5

Big hit with the family

elainecarney's picture
5

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
4

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
5

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
5

Delicious!!

Shazzama's picture
5

REALLY nice...used 500ml chicken stock as previous reviews suggested. FAB.

peter_redzimski's picture
5

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.

meyers's picture
5

This is a really nice dish. We had to add more water though to stop it from drying out and sticking. We used 500ml of stock instead which seemed to work.

sjmurray's picture

Just made this for dinner & it was delicious although hubby not so keen on Chorizo so will probably subsitute this next time. Will definetly be making this again! I didn't have any plum tomatoes but used passata which I thought worked well. I added 400 ml of chicken stock but had to keep topping up with water until the rice was tender. Yummy!

han2010's picture
5

Absolutely delicious and so easy to make! I used about 500ml stock and added some chopped celery and peas to increase the veg content.

sk8urmate's picture
5

YUM!! But need at least twice the amount of stock in my experience. Tasty and filling :D

Pee's picture

Mmm, lovely. Definitely making again and again. Added 100ml extra stock, perfect

boonusbear's picture
5

I have just made this recipe for the umpteenth time but I wouldn't say it served 4 people-or maybe we are just large eaters? Even with adding an extra chicken breast, I feel it gives 3 good-sized portions.

I always use Uncle Ben's wholegrain rice to guarantee it is all absorbed, plus I prefer the texture. The first time I cooked it, it came out quite 'gritty' but now I have got it off to a fine art.

Really lovely-tasting, no- nonsense dish that is one of my favourites!

emmachapps's picture
5

So easy to make, lovely dish, kiddies scoffed the lot.

baieug's picture
5

Delicious! But you do need more stock/add water to it.

veritywestcott's picture
5

Loved this! It was so easy to cook and very tasty. Leftovers tasted even better the next day!

evanshayleyleanne's picture
1

Perhaps I did it wrong but the rice was claggy and the chorizo overpowering. Not a dis.h I would try again

philandfee's picture
5

Very easy to make and whole family enjoyed it. we did not have a lid so made up 1pint of chicken stock and topped it up when stock reduced too much, too quickly but end result was brilliant

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