Chicken & chorizo jambalaya

Chicken & chorizo jambalaya

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

stephersj's picture
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Really Tasty and very easy indeed!

blurpyblurp's picture
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One of our family favourites

pigfloyd19's picture
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Quick, adaptable & very tasty, I used thigh fillets in-lieu of breasts as they're less prone to be dry.

mizzle's picture
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This is a great recipe, very easy but very very tasty, I never used to have any Cajun seasoning but invested in a jar for this dish alone! Make it about once a month now :)

noseyregina's picture
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extremely tasty dish loved bu all the family! i added slightly more stock though and glad i did so as it needed it

mcilroy20's picture
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This was really easy to make and very tasty. Hit with the whole family - husband said he would be happy to have it everynight!

missmambo's picture

It's is an amazing recipe and I highly recommend! I would add an extra 100ml to the recipe (I used passata instead of canned plum tomatoes and swilled the box out). I also added courgette and mushrooms with the pepper to add to my veg intake and added a bit of creme fraiche to serve with a sprinkling of paprika" It's really delicious and will definitely have again... Husband went back for thirds!!!!

atrixa's picture
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This was lovely! I missed out the peppers as I can't eat them, but it still worked great. I love cajun spices as they're mild :)

sejoyner's picture
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Had this last night. Really yum!

thechuck's picture
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Too salty and could do with more chorizo

ejgreen2013's picture
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Amazing recipe! Even for complete foodie beginners like me :)
Followed the tips given by others re: the volume of stock - whilst simmering the mix can become very dry so I ended up using approx 450ml stock. Will definitely be making again!

barryfloyd's picture
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This is such an easy recipe and really tasty too. I'm in the process of trying to teach my son to cook and this is the one he keeps asking to learn. He can't get enough of it.

mellowe79's picture
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OMG this was absolutely delicious and very easy to do!!!

kcushen's picture
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It was delicious dinner. We didn't have any plum tomatoes so just used tinned ones, and had to mix own cajun seasoning, which as it turned out was pretty simple.

Also you just have to keep a good eye on it when the rice has been added, otherwise it'll get stuck and burnt onto the bottom of the pan.

cyclist's picture
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Didn't have cajun spice so used paprika instead -gave it a nice kick.

deansmith68's picture
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I made this and it was very nice but next time I would add more spices for a kick

paulacarolan's picture

Absolute love this recipe- it is a firm favourite with my husband. An easy dish to make. I usually substitute the Cajun seasoning for chilli to give it a good kick and then serve with a dollop of creme fraiche- delicious!

bear030303's picture
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I wondered if this recipe would stand up in the slow cooker, and I can say it did, I just chopped the chicken, chorizo and veg into biggish mouth size chunks (I added a orange, red and yellow pepper, a courgette, whole mushrooms, a red onion, and 2 cloves of garlic chopped), then threw in the cajun spice, a small pinch of dried chilli flakes , the rice, tin of chopped tomatoes and 450ml chicken stock. put it on medium/high for about 6-8 hours. it was delish and will definitely be making this a regular when work/home balance is in short supply. If adding peas though I would suggest boiling them separately and adding last minute as they could go a bit mushy if put in the slow cooker for so long.

janet58's picture

I have made this time and time again and it never fails to please. Hubbie is learning to cook now that he is semi-retired and he loves to cook this.

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