Chicken & chorizo jambalaya

Chicken & chorizo jambalaya

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(500 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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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.

abic's picture
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Very tasty and easy. My flatmate and I love it and it's become a regular!

eblack555's picture

This recipe worked very well; simple and extremely tasty! Will definitely make again!

suzymhall's picture
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I used cumin, coriander and paprika as didn't have any cajun seasoning and although it tasted nice it was lacking something. When I make it again I will rinse the rice first as after I stirred it a couple of times - I had to as it kept sticking as per the other comments - it became very starchy and claggy.

abcdefghijord's picture

When making your cajun spice, try 1tsp cumin, coriander and smoked paprika and then half a tsp of hot chilli powder. It works for almost anything too; fajitas, chicken burgers etc! Great spice mix I took from another recipe on here. Hope it helps.

dorothyd's picture
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Very spicy and hot, but absolutely delicious. I added a third more as I had an extra guest. Took on board the fact that it could be done in the slow cooker. I found it a little stodgy, so next time would cook on the hob. Guests comments were great. Everyone enjoyed it.

alisonkate83's picture
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I've made this three times now and every time it has gone down a storm with everyone. I have a lid for my pan so I've just used the suggested amount of stock. I've added more than the stated amount of chorizo since everyone seems to like it. Very tasty, I used spicy season all instead of cajun spice since that was all I had in. Definitely easy to do and will be making again.

tempscire's picture

This dish was delicious. I used brown rice which added an extra nuttiness (plus 10 minutes to the cooking time and an extra 25ml of stock) plus some mushrooms to make a really filling, tasty dish. Would recommend adding half a teaspoon of chili powder if you like a nice spicy dish depending on how hot your cajun spice is

tinawatson's picture

Very nice to smell, i live in Argentina and it is hard to get the ingredients i needed a bigger pan ! was not sure what to do with the rice though, needed to say to us YES ADD RICE RAW! like i felt silly adding non cooked rice with the chicken. but when i added the stock, i went ahhh!!, i had to make my own stock, cause well they simply do not sell it here, and neither castor sugar either.!

simonharmel's picture
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Was ok nothing special. Won't cook it again as we found it a bit on the plain side.

milki_baby's picture
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I adore this dish! but I wanted to ask if you can freeze it. I'm about to have a baby and want to do a bit of batch cooking this would be a great dish to keep and have at ease after a long day! I'm just never quite sure about freezing cured meat or rice?

emmaness's picture

I have frozen this dish with no issues :)

callum91's picture
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Easy to cook and taste fantastic!

jbce01's picture
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Fantastic recipe...I upped the chirizo because we love it

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