Chicken & chorizo jambalaya

Chicken & chorizo jambalaya

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(690 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

    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

    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

    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

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, questions and tips

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Comments (647)

ckandil's picture

Just made this, I agree it's a very tasty and simple meal. One thing I added which I think enhanced the flavour was a very good squeeze of lemon juice. My children don't like spicy food normally but they ate this happily. Will make again soon.

cshobbs's picture
4

As suggested I increased the chorizo to 100 - 125g, This was nice and tasty, but I could probably make do with 1 large chicken breast. I replaced the onion with roasted peppers from a jar and I made it gluten free by changing the stock. A big success!

sarahjac's picture

Needs sugar! I forgot my mother's maxim regarding cooking with tomatoes; they're very acidic - so add a level tablespoon ful of sugar when using canned tomatoes in a recipe. As I said - I forgot - and consequently the dish was spoiled by the acidity in the toms. I was shy about the cajun seasoning and didn't add enough. Go for the full tablespoon I say. Took others' advice and used 450 ml of stock (instead of the stated 350) and was glad I did, as the consistency of the finished dish was just right. Also added a couple of (large) handfuls of frozen garden peas during the last few minutes of cooking time which worked perfectly (as the veg content of this meal is quite low, and the green colour looks pretty). So, in summary: add sugar when you add your canned toms; use 450 ml stock; chuck in some peas / sweetcorn towards the end of the cooking time. I wouldn't rave over this meal, but that being said I will be making it again with the modifications I've mentioned - because it's easy to cook.

crazy-lady's picture

OMG this recipe is so tasty! I have made it a few times now and it is definately a house favourite. I have adjusted it slightly, I use 700ml of Stock, around 100g of Chorizo, around 1 and a half tablespoons of Cajun Seasoning as we like it extra spicy. I cook it for 20 - 25 mins using Easy Cook Rice.

kiwinicky's picture
5

This is super quick, easy and tasty. It is a hit with the whole family even the little kids as it's not too spicy. A great dish when you don't have much time but are hungry as it is quite filling.

wellfan82's picture

I'm certain the last time I tried this recipe it stated only 200 grams of rice. I've tried it again with the stated 250 grams and it leaves the rice with a little bite, had to add more liquid. Still a very delicious dish though, I'll make it again and again.

tedranson's picture
5

Didn't mean to report this. Just picked up my iPad. Sorry.

lauren23's picture

Fantastic! I always add more cajun seasoning, as my partner and I enjoy a bit more spice.

brocon's picture

This was very tasty and easy to make. Its a good dish to make in advance and good for a party also. I used more stock and chorizo than recommended. Would make again

robnhood's picture

This looks like a tasty recipe. Since my wife is unable to eat at the moment I cook for one so could I freeze leftovers for another time?

NB88's picture

Second time I've had a comment removed...Presumably because I wasn't raving about how great this recipe is??

tedranson's picture
5

Hint taken. We are all different. Sorry but I like it as do my family and friends I have cooked it for.

NB88's picture

I was expecting something quite amazing from this recipe, bearing in mind the rave reviews, but I found it to be a little bland and like it was missing additional ingredients to offer up more flavour. I did enjoy the finished product but I wouldn't go out of my way to make it again anytime soon.

sarahlrobbo's picture

This tasted SO good! It was very easy to prepare and cook, a great alternative to the usual family dishes.

smurff83's picture

Absolutely love this recipe, so easy to make and incredibly tasty. Like the others I added more Chorizo and I also added mushrooms because I love them.

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.

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