Chicken & chorizo jambalaya

Chicken & chorizo jambalaya

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(596 ratings)

By

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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
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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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stephsmum's picture
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Really good 'n' tasty meal, I too added more stock.

mounses2's picture
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So delicious, especially the next day when all the flavours have developed. For step 2 I put everything in a caserole dish in the oven instead so I didn't have to keep an eye on it to ensure it didn't stick. I also used an extra 100ml water than the recipe stated.

pikacle's picture
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Made this tonight - slight changes include free range boneless chicken thighs and a little less rice. I also made a veggie version with Quorn and veg chorizo. This recipe is fab, it's warming spicy and filling. Will definitely make it again, my veggie partner said his was scrumptious too.

santarosa's picture
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I made this tonight for family tea and they all loved it- I used 450ml ofchicken stock and left this dish to simmer+steam - it did require longer than 20-25 mins to steam as the rice was still hard at the 25 min point- I had to remove lid and stir, replace lid and steam for another 15/20 mins but the result were worth it and would make again. I used yellow pepper as didnt have red,added chopped mushrooms and added mange tout to the rice/tomatoe stage as noted in reading prevoius reviews the extra veg was reccommended- very nice, evn the fussy eater in my family enjoyed it :)
!

eleanormayo's picture

This was delicious! My chorizo was quite spicy so only used 1 1/2 tsp of cajun seasoning and I added celery and stirred through some shredded spinach at the end, was a great supper. Only complaint though is that this would be a very looooong stretch to get 4 portions, we only got three out of it.

kristi123's picture
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I really enjoyed this. Even better the next day for lunch. I added 450ml of stock 100 more than stated and came out perfect.

carly9117's picture

does anyone have any suggestions of a starter that would be suitable before this?

Thanks

supercook69's picture
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yummy!!!! We just had it for dinner. You definitely need to up the liquid, just keep an eye on it & add accordingly

tillyfloss80's picture

I love this recipe, so simple but tasty. No pan lid so I just cover it with tin foil, so far I haven't had to alter the recipe.
Any leftover is easily warmed in the microwave.

amyloureilly's picture
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I cut it to 150g rice and added more chorizo and prawns and used 4 thighs and it was plenty for four and the stock amount was fine. Really easy and delicious tea, served with bird eye chillis and lemon juice.

splodgemeister's picture
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As with all the other reviews I absolutely loved this. It's so simple and very tasty. I used a tin of chopped tomatoes and had no problem with the liquid content. I don't have a lid for my frying pan so bunged some tin foil over it and it cooked perfectly. I even ate some cold for my lunch the next day (only because I couldn't be bothered to leave my desk to warm it up!) and it was just as nice. I will be making this on a regular basis and will experiment by adding other things to it!

sarahcleworth's picture
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Really tasty. I made my own cajun seasoning using salt, oregano, paprika,cayenne pepper and pepper. I used 300g of rice and 450ml of stock and it was fine.

marydrum's picture
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What a great receipe for four only using two chicken breasts - a resounding success and really delicious - upped the liquid a bit but otherwise a doddle and on the firm favourite list from now on!

amyfaye388's picture
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Me & my partner adore this!! I also added chopped toms instead of plum and found that the rice cooked fine. I also added extra chorizo and jerk seasoning instead of Cajun for an extra kick!! Along with some smoked paprika, absolutely divine! Lovely on a cold night!

bexster31's picture
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I've made this version & a veggie version adding an extra pepper (yellow) to the ingredients & using vegetable stock.

I put in Quorn chicken pieces 15 minutes to the end rather than from the beginning. Also used chopped tomatoes rather than plum tomatoes as only had chopped in the cupboard.

Love this recipe!! Might add beans to a veggie option next time but just as an option as the version i did was still scrummy!!

dani_r_84's picture
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Brilliant recipe... I used almost double the stock to cook rice through. Went down realy well... will be making it again soon!

kj7777's picture
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Tastes fantastic, had to put more water in & cook for longer as the rice wasnt cooked enough. Will definately make this again though. Yum :)

maidincornwall's picture
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Was really disappointed with this - found it had no real flavour, even though I tried to give it a bit more oomph by adding stock & Worcestershire sauce, it was too bland. Such a shame given the reviews.

mrsnew's picture
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Very nice mid week meal.

watsonday's picture

Made this for the family today. Great success we all loved it and i will be making it again soon

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