Chicken & chorizo jambalaya

Chicken & chorizo jambalaya

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(513 ratings)


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Cooking time

Prep: 10 mins Cook: 45 mins

Skill level



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



  • 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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  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

Comments, questions and tips

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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

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.

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.