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Chicken & chorizo jambalaya

Chicken & chorizo jambalaya

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(652 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

    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

    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

    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

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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.

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Comments (629)

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 ??

Stuhelhall's picture

This is now our family favourite. I add fresh chilli rings and a teaspoon of ground fennel seeds which goes really well with the Chorizo.

spicelover's picture
5

Absolutely delicious - I followed the recipe precisely, but, the rice took much longer to cook than expected and I had to add about 100ml more stock to speed things along. Chucked some frozen peas in for the last 5 minutes and would do this again. Anybody who thinks it's bland, maybe you've used mild chorizo, we've made this mistake in other recipes and won't do it again.

Spankypants's picture

Delicious meal !! We loved it :) I had to make my own Cajun seasoning as I didn't have any but still worked and thanks to everyone who posted about needing more stock I used 450 mls and found that just right !

shutchison's picture
5

Pleased my fussy family, filling and delicious. Will be perfect winter comfort food too! Doubled the Cajun spice, red peppers and chorizo also added extra stock and served with a little soured cream on top.

rockygal's picture

This is a great recipe, but I think it requires more than just 350 ml of chicken stock in order for the rice to be thoroughly cooked. I poured in about at least 600 ml, even though I used parboiled rice.

Sticks221's picture
5

So simple and yet so tasty! I did add double the suggested volume of Cajun seasoning but the dish was thoroughly enjoyed by all!!

janjan87's picture

Yummy dinner, lovely flavours, doubled the Cajun seasoning and added some smoked paprika. Upped the veg content with some mushrooms, celery, extra pepper, a small chilli and some frozen sweetcorn and peas towards the end for added colour! Used chopped tomatoes instead and whole pack of chorizo, seemed silly to faff with only 75g of it. I cooked the rice separately but that's just personal preference. Would definitely cook this again and maybe try it with prawns next time :o)

Lovenow's picture

I've made variations of this with Celery. I put it in kind of late to retain some crunch. Also in agreement on the use of smoked paprika. The prawns are a nice addition. I've added them every time.

carollesley's picture
5

Delicious! Doubled recipe so there was plenty left for next day. Reduced amount of rice, but added more stock as rice took longer to cook. Added a little white wine and threw in some cooked prawns that I had in fridge at the end.

stingrayting's picture

Easy and adaptable recipe. I used more chorizo and also added some peas and a fresh red chilli pepper since I prefer it spicier. For the Cajun seasoning, I used the recipe at http://allrecipes.com/recipe/cajun-spice-mix-2/ (omitting the salt since I usually add salt to taste at the end.) As with other similar recipes, I highly recommend using a good quality stock, it makes a big difference!

rachelchamberlain14's picture

So delicious!! Me and my husband absolutely loved it! I added some sweet corn and smoked paprika! Such a gorgeous balance of smoky sweet and comfy!

Yummymummy1711's picture
5

Really enjoyed this. Was easy to make and very tasty added Parmesan to serve. Will be making this again.

tchadfield's picture
5

Myself and my husband loved this. He's taken left overs cold for lunch at work today and says it's tastier cold (was lovely hot so that's great!!) I needed at least half as much stock again and therefore added double Cajun and was just right for us. Will try in slow cooker another time - will be on our meal planner from now on. Very nice and easily adapted I would guess.

gillbaillie's picture
5

Absolutely love this dish! We make it regularly and always works out brilliantly. I often tweak it depending what I've got in the fridge, e.g. red onion or white onion, adding peas or prawns etc. Everyone loves it. Spicy, tasty and delicious!

altitude's picture
5

I've made this meal twice and on both occasions it's gone down really well with my guests. As others have said I'd suggest adding more chorizo and more stock. It works well with a few tortilla chips on the side. Thoroughly recommended.

missmatch's picture
1.25

I must be missing something! Thought it was bland. There are so many nicer and easier things to make with chicken breast. Won't be making again.

soph3185's picture

My husband and I absolutely love this recipe! We make it at least twice a month and it is amazing every time. I add slightly more stock and 125g of chorizo and 2 peppers and it is always perfect. I'd go as far as to say that it is our favourite meal now and I'm about to cook it now for dinner and can't wait :)

Sezzy88's picture

Absolutely delicious! Made a few tweaks...added corn, used Creole seasoning and it turned out so nice!

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