Chicken & chorizo jambalaya

Chicken & chorizo jambalaya

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(517 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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waterfrets's picture

Brilliant mid week supper & will definitely put in my favorites file. l did make a few changes having read others views. l added an extra chicken breast, 100g chorizo & more stock. Perfect!

saraheoliver's picture
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Great one-pot dish. We find it a bit rice-heavy so we use half the rice, 2 onions, 1 1/2 peppers and 2 tins of tomatoes to "veg" it up a bit. With extra tomatoes you need less stock.

looney's picture
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This recipe is nice and I will make it again but will try a bit more spice next time. I used leftover chicken from yesterday's roast and as suggested by others, I added more stock to a total of 500ml. The Cajun mix I made was a combination of Paprika, Corriander and Cumin. Next time I will add Cayene Pepper or fresh chillis I think. Not a bad recipe and really quick.

porridge93's picture

I found that I need to use about 500g of rice for 4 people instead of the suggested 250g but I used an Uncle Ben's packet rice so maybe that made a difference... Prawns make a good alternative to the chicken too. The jambalaya tastes just as good cold the next day swell!

hanni99uk's picture

Lovely ! Used double the stock

sueldoc's picture

Great recipe but I agree with others that you need to double the stock. Also do not stir or uncover whilst simmering.

jamesgss's picture

made this with brown rice - took longer and needed more stock but great recipe

buster1931's picture

I cooked chorizo first and used some of the fat oil to fry the veg. . I also added celery and a chilli, and used 700ml of stock and tobacco sauce. I then used tiger prawns instead of chicken..was superb.

tania_90's picture

I intend to use basmati rice(white).Do I need to boil the rice before putting it into the mixture?and can anybody suggest me a good stock recipe for this dish???

Helsg111's picture

No to the first question and chicken knorr cube to the second. Hope this helps?

justinellerby's picture

Hi
Sorry this is so late in replying but you dont need to pre-boil the rice just pop it in with the chicken. Regarding the stock just use ready made stock available at all good supermarkets or any chicken stock recipe from this site.

melaniesunflower's picture

Made this lady night for the first time and it is fab, although had to add more stock and cook for a little longer

pickynic's picture

I make this all the time and it’s fantastic. Like most others I felt it needed more stock/tinned tomatoes for the rice to be nice and fluffy. I also used Tabasco sauce in mine. It’s a definite hit in my household!

squirrelgirl's picture

I make this a lot, everyone loves it, including my 6, 4 and 1 year old. Its a good dish when we have friends over as you can pretty much stick it on and leave it until its ready. I usually add prawns and serve with a wedge of lime and salad.

abcdefghijord's picture

I made this the other night; I used brown basmati rice so had to use more stock and a longer cooking time - I did it all by eye judging how much more stock it needed in accordance to cooking time. I made the cajun spice mix myself, maybe added a little too much as I thought it lacked spice after it had been cooking for almost an hour. As I made the spice mix myself, I would maybe use a quarter less than I used this time! I added prawns too which were a great mix with the chicken and chorizo. I also didn't use any extra oil, I just used the fat from the chorizo; seemed a little pointless adding more fat when the fat from the chorizo was already accounted for. Fab meal, my OH loved it. Will most definitely be making it again for one of our treat days!

ludunraven's picture

I'd run out of chorizo so used king prawns with the chicken. Very tasty indeed!

emmaness's picture

Absolutely delicious, and very moreish! I used 100g cooking chorizo and used the oil that came out of it for frying. Also I had to use more stock, about 500ml, because I used a pan without a lid. Make sure you rinse the rice first or it will be stodgy. Other than that the recipe is PERFECT just as it is. Enjoy :)

ethompsone's picture

I used cayenne pepper. It was very hot but I will make the recipe again and use less pepper.

dalyls's picture
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Absolutely love this recipe - it's been renamed 'Jambal-OHYEAH!' in our house! I used extra chicken breasts and extra chorizo and I put in a yellow pepper and a small punnet of quartered mushrooms also to boost the veg content. Also used chopped tomatoes, wholegrain rice and about 100mls extra stock. Absolutely delicious - it's gone in the cookbook!

stellacsg's picture
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I added a little bit more stock following the earlier comments and actually found it too wet so I cooked it uncovered for an extra 5 minutes to lose some of the moisture. Tasted great.

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