Chicken & chorizo jambalaya

Chicken & chorizo jambalaya

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(547 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

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Show comments
ccusworth's picture

Love this recipe. Tend to use a couple of Romano peppers, an extra tin of tomatoes, a couple of chopped chillies, and about 110g chorizo. Yum!

ladyl1's picture

This is a really good family meal, all plates clean! Took advice from people on here and added extra chorizo and stock. It's a favourite in our house now.

ellechim's picture

Love this recipe. I always add peas when I pour in the stock. Have used brown rice at times but takes much longer to cook. Also good cold for lunch.

craftybeggar's picture

Made a vege version using Quorn chicken pieces and Quorn pepperoni (couldn't get vege chorizo). Needed a bit more stock as used brown rice. All the family loved it, even fussy OH. would definitely make again.

soph3185's picture

Love this recipe! We have made this so many times and serve with homemade wraps. We also add more peppers and chorizo.

I've just finished eating a huge bowl of it, DElish :)

Scotty P's picture

Very tasty used spicy chorizo to give extra zing and added a little more chicken and chorizo than suggested.

greggo777's picture

Great flavours and easy to make. A bit more stock and this would have been perfect. Will definitely try this again soon.

eileenjb56's picture


sausage21's picture

I added some smoked hot paprika and it really gave it a kick . Delish

Danzini's picture

I've cooked this twice now and will definitely be cooking it again. So simple to cook and delicious and tasty. I added more chorizo, more Cajun seasoning and added chilli for a real spicy kick. I used a mixture of long grain and wild rice and at the same time added a tin of cannellini beans which went really well with the dish. This recipe is a keeper! Can't seem to rate but defo 5 STAR! *****

deehoops's picture
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As did other posters, I added extra chorizo (120g) and I also added two sticks of very finely diced celery which is traditional for creole jambalaya. And because we like quite a kick to our food I used Schwartz extra hot cajun seasoning. Delish!

ladyskirlie's picture

Yum yum this is fab. Definitely benefits from more chorizo - I put in 100g. My daughter added a bit of soured cream to cool it down but admitted it was very tasty without it. Will try it with added prawns next time. Oh and I used basmati too instead of long grain rice.

els442's picture
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Brilliant recipe. Mid-week staple in my house!

hermione123's picture
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As a mum of two I am desperate to stop using processed food and start to make meals from scratch and this was a fab meal to start with - simple to make and looked and tasted fab. Thumbs up from all the family

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.