Chicken & chorizo jambalaya

Chicken & chorizo jambalaya

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(536 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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debrascudder's picture

This is one of our favourite recipes, easy to make and tastes delicious. Can't beat it!

Hannahld88's picture
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This is a firm family favourite of ours. It's my go-to recipe when we have a big group of friends for dinner. Everyone is always so impressed and asks for the recipe. Cannot rate this enough!

floozeygirl's picture
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Make this every week. A big hit - totally fab

Tinny29's picture
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Really tastey. I always use chicken thighs instead and always add frozen peas for more colour. Really easy recipe.

frenchsarah's picture
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I can't remember the last time that I cooked something and didn't second guess the recipe, particularly a rice based one pot dish! I resisted temptation and stuck exactly to the recipe (except I made my own Cajun spice mix as I didn't have any already made). Turned out perfectly. Delicious, easy and quick. Amazing . . .

Rach.h.'s picture
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I made this for the family last night and it all went - I didn't change a thing but I like the suggestions of adding hot sauce or chili. I didn't need to add any extra stock. After supper my other half offered to make me a cup of tea - that's how good it was!

jose81's picture

Had this tonight and was very tasty. Didn't have Cajun so I used jerk seasoning and it was lovely with a little bit of a kick. Added a diced courgette and as others have commented it needed 600ml of stock for 225g of paella rice. Cooked in about 25/30 minutes and fed two adults and a toddler - who loved it!

traceyachapman's picture
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We've cooked this several times now and it's an easy dish that works great at a party doubled up. The plum tom's absorb the spice and are delicious although I would say that the flavour can vary with different cajun mixes. We find it improves with the addition of a couple of hot chillis.

Kirni1985's picture
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Absolutely delicious - Made this last night for dinner. I added extra water and reduced it down. Also added prawns right at the very end and extra cajun spices but it was gorgeous and ive just had leftovers for my lunch today.

davidbulling's picture
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Omnomnomnomnom..... that is all..... Doesn't need all the stock but tasted great anyway.

Lovenow's picture

I made this substituting hungarian sausage (kolbasz) which is less fatty than chorizo and has a better texture (IMO). I know it's not always easy to find, but if you do come across it, try it. Also, I used smoked paprika in the cajun seasoning. Finally, I used paella rice (risotto rice is also a good substitute) to give a denser, chewier rice experience. I added a good handful of prawns to this disha also. I sliced them lengthwised in halves, and tossed them in when the dish was cooked (the residual heat cooks them in no time). I also like to add some basic Lousisiana or Jamacian style bottled hot sauce at the end for heat (my plate only), and also for the tang that the vinegar gives to the dish which is very lively. I think a dash of vinegar as a condiment option would work pretty well even without the heat.

pocketlucy's picture

Very tasty, but I agree with the previous comments about extra stock - I added 400ml stock to start off with, and then kept an eye on it and added more as it needed it. Used half a yellow pepper in addition to the red as it needed using up (made the dish look more colourful!) and added some peas in right at the end

mkeiii's picture

Lovely and flavoursome, equally as good without the chicken for us meat-avoiders!

samyh's picture
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I added more chorizo 200g & 3 chicken breasts & also some peas & a courgette & i added 2 tins of tomatoes, ! really great dish! my partner & i take it to work in tubs & reheat! it made 6 lunches!

BethanPotter's picture
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Really tasty! Didn't change anything apart from adding more water.

rodieyum's picture

Goodness me this really is delicious!
I used twice as much cajun seasoning (home made) and used one green and one orange pepper as that's what I had.
I needed a lot more stock, probably closer to 600mls in the end. I also added a tbsp of tomato puree as the tomato got a bit lost with all that liquid.
When about done, I stirred in some frozen peas and some cooked prawns.
I'll definitely use this recipe again. A delicious, easy mid week meal (although it does take a good bit longer than 25 mins for the last bit).

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
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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.

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