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)

Sophie.c_1991's picture
5

Fantastic recipe, really easy, really tasty. I will definitely be making this again! I loved the shop brought microwave versions and trying to be a little healthier decided to make it myself, best decision as it is much nicer!

Bo Mulligan's picture
5

This is even tastier than you can imagine and super easy. Please leave this one up!

debrascudder's picture

This is one of our favourite recipes, easy to make and tastes delicious. Can't beat it!

Hannahld88's picture
5

This is a firm family favourite of ours. It's my go-to recipe when we have a big group of friends for dinner. Everyone is always so impressed and asks for the recipe. Cannot rate this enough!

floozeygirl's picture
5

Make this every week. A big hit - totally fab

Tinny29's picture
5

Really tastey. I always use chicken thighs instead and always add frozen peas for more colour. Really easy recipe.

frenchsarah's picture
5

I can't remember the last time that I cooked something and didn't second guess the recipe, particularly a rice based one pot dish! I resisted temptation and stuck exactly to the recipe (except I made my own Cajun spice mix as I didn't have any already made). Turned out perfectly. Delicious, easy and quick. Amazing . . .

Rach.h.'s picture
5

I made this for the family last night and it all went - I didn't change a thing but I like the suggestions of adding hot sauce or chili. I didn't need to add any extra stock. After supper my other half offered to make me a cup of tea - that's how good it was!

jose81's picture

Had this tonight and was very tasty. Didn't have Cajun so I used jerk seasoning and it was lovely with a little bit of a kick. Added a diced courgette and as others have commented it needed 600ml of stock for 225g of paella rice. Cooked in about 25/30 minutes and fed two adults and a toddler - who loved it!

traceyachapman's picture
5

We've cooked this several times now and it's an easy dish that works great at a party doubled up. The plum tom's absorb the spice and are delicious although I would say that the flavour can vary with different cajun mixes. We find it improves with the addition of a couple of hot chillis.

Kirni1985's picture
5

Absolutely delicious - Made this last night for dinner. I added extra water and reduced it down. Also added prawns right at the very end and extra cajun spices but it was gorgeous and ive just had leftovers for my lunch today.

davidbulling's picture
5

Omnomnomnomnom..... that is all..... Doesn't need all the stock but tasted great anyway.

Lovenow's picture

I made this substituting hungarian sausage (kolbasz) which is less fatty than chorizo and has a better texture (IMO). I know it's not always easy to find, but if you do come across it, try it. Also, I used smoked paprika in the cajun seasoning. Finally, I used paella rice (risotto rice is also a good substitute) to give a denser, chewier rice experience. I added a good handful of prawns to this disha also. I sliced them lengthwised in halves, and tossed them in when the dish was cooked (the residual heat cooks them in no time). I also like to add some basic Lousisiana or Jamacian style bottled hot sauce at the end for heat (my plate only), and also for the tang that the vinegar gives to the dish which is very lively. I think a dash of vinegar as a condiment option would work pretty well even without the heat.

pocketlucy's picture

Very tasty, but I agree with the previous comments about extra stock - I added 400ml stock to start off with, and then kept an eye on it and added more as it needed it. Used half a yellow pepper in addition to the red as it needed using up (made the dish look more colourful!) and added some peas in right at the end

mkeiii's picture

Lovely and flavoursome, equally as good without the chicken for us meat-avoiders!

samyh's picture
3.75

I added more chorizo 200g & 3 chicken breasts & also some peas & a courgette & i added 2 tins of tomatoes, ! really great dish! my partner & i take it to work in tubs & reheat! it made 6 lunches!

BethanPotter's picture
5

Really tasty! Didn't change anything apart from adding more water.

rodieyum's picture

Goodness me this really is delicious!
I used twice as much cajun seasoning (home made) and used one green and one orange pepper as that's what I had.
I needed a lot more stock, probably closer to 600mls in the end. I also added a tbsp of tomato puree as the tomato got a bit lost with all that liquid.
When about done, I stirred in some frozen peas and some cooked prawns.
I'll definitely use this recipe again. A delicious, easy mid week meal (although it does take a good bit longer than 25 mins for the last bit).

lorraine5858's picture

A great favourite in our house. I halve everything except the stock, for two of us. I find 350 ml is perfect.

debmacc's picture

Hi Lorraine, I was going to ask a daft question and ask if this receipe was for 4, I assumed it was by looking at the amount of rice needed but wasnt sure, I couldnt see this information on the recipe, but you still did the same amount of stock and that was ok ??

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