Chicken & chorizo jambalaya

Chicken & chorizo jambalaya

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(657 ratings)

Prep: 10 mins Cook: 45 mins


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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  • 1 tbsp 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



    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



    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


  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 (632)

Murphy33's picture

This is a real easy and tasty recipe. Just follow the recipe and you can't go wrong. Just to add a bit extra Veg in we put 200g of frozen Peas in for the last 6 minutes cooking. But be warned it does need more cooking and liquid for the rice to be cooked than the recipe suggests. If you stick to the recipe timings and liquid amounts your rice will be al dente.

surfnirvana's picture

Delicious & very easy to make. Added peas for a bit of greenery and squeeze of lime. Will make again.

lauradeane's picture

I've made this lots of times now and it's always delicious, although I never measure the Cajun seasoning so it can vary in spiciness! I halve the ingredients to make this for two people but still make up the full quantity of stock and usually use around 2/3 of it. As other reviewers have mentioned, it does have a tendency to stick so make sure not to let it dry out too much or sit for too long without being stirred! 5*

veggieskwosh's picture

made this for my partner and his daughter, made a few slight changes to make it my own and it turned out fab !!

NotDanDan's picture

Power food!!! Absolutely awesome. I eat this all the time.

sabzlai's picture

Easy recipe for the weekend. The boy loved it!

suzlovescake's picture

This was delicious and very easy to make. I used brown basmati rice however, which took forever to cook but still turned out well. I squeezed some lime juice over the dish for an extra lift at the end. Will definitely make this again.

Bgavin1's picture

I made this recipe for dinner last week and everyone loved it! It's now a regular meal in our household, very tasty and easy to cook. Can also be easily adapted to add extra ingredients or more spice, but I found it just right!

Nicksachef's picture

Great dish, so easy to make, next time I'm going to get my sons to make it!
Very Tasty ;-))

kayclemwistow's picture

Beautiful dish. Will be making again. So easy to make a d the end result is so tasty.

dwatson27's picture

This is one of the easiest and tastiest recipes I have made! Fried the chorizo first so that the flavour transferred to the other ingredients as they cooked.
Definitely 5 stars!!!

dwatson27's picture

Had this recipe saved for about 2 years but never made it until tonight. Hubby said it was delightful! So simple yet so tasty. Fried chorizo first so everything else was fried in the gorgeous chorizo oil/ seasoning. No need to change a thing!!!

indylewis's picture

One of my favourite recipes. I usually add some extra chilli to make it hotter and serve it with some natural yogurt, yummy!

outerskin1973's picture

After trying this recipe it is now a regular meal in our house! Everyone loves it! So many friends and relatives have asked for a copy of this recipe.
It's full of flavour and very easy to make. What more could you want?

jessicanairn's picture

LOVED THIS! full of flavour! very impressed.

ordonnel's picture

Really delicious, needs more stock than it says in the recipe. Yum.

Genetik's picture

Having found this recipe, jambalaya is a lot easier to make than i thought! Lovely dish, was a winner with everyone. I served with corn on the cob. Will deffo be a regular weeknight meal from now on!

Carys5's picture

Followed this recipe exactly and it turned out delicious!! Will definitely be making this on a regular basis.

kiwilady's picture

I used 3 chicken breast, two peppers, two cans of tomatoes, 125g of chorizo, 600mls stock, a touch more cajun spice, a spoonful of tomato puree and added peas and sweetcorn towards the end.

It was nice but I wouldn't say amazing. Served with sour cream with smoked parika on top and tortilla chips as one comment suggested and they complimented it well.

To me it was a little bland. I would make again but I would add more spice and also spicy chorizo.

nandavies's picture

I had all the ingredients for this recipe except for the Cajun seasoning. After a little deliberation I went out and bought some. Sooo glad I did. This was delicious!


Questions (17)

Scubalu's picture

Has anyone tried freezing this? Would be interested to know if it freezes well

goodfoodteam's picture

We wouldn't recommend freezing this. Cooked rice dishes can end up a little mushy once defrosted and reheated unless you allow for this by undercooking the rice before it is frozen.

portiag2's picture

Hi, it looks lovely but is it supposed to be sticky like risotto? In the picture it looks dry but mine turned out quite sticky. Thanks

BGidman's picture

Hi is basmati rice OK to use, if so does it need the full 20 minutes as I usually cook basmati for 10 :)

Lewis_S_97's picture

Will it work well if I substitute the rice with quinoa?

Kayley1994's picture

Just a quick question, when making rice I usually rinse it before cooking to stop it becoming stodgy, do I need to do this or does it cook fine without rinsing ? Can't wait to cook this tonight

Shirley Valentine's picture

Hi, this is probably too late now as you've already cooked the dish. You don't need to rinse the rice first as I'm guessing the starch needs to release during cooking to thicken the sauce, similar to a risotto. Hope this helps.

Annie88's picture

I just made this and it burnt !? Why was this ?

goodfoodteam's picture

Hi Annie88, thanks for getting in touch and really sorry to hear that you did not have success with this recipe. From what you've said it sounds like the heat was too high, do make sure it's on a low simmer and not boiling when you cover it and to make sure, check every 10 mins or so until the rice is tender. Hope this helps. 

jacqui1811's picture

Can this be made in a steamer/rice cooker ?

goodfoodteam's picture
Hi there thanks for your question, we have never tested this recipe in a steamer or rice cooker, so for best results use a pan as stated in the recipe.
zetty's picture

How many serves does this recipe make?

goodfoodteam's picture

Hi there this recipe serves 4.

lady_wayfarer's picture

Hi Zetty, I made this last night, it makes 4 decent adult portions.

phester's picture

I've freezed it several times. As long as you don't used pre-cooked chicken (or anything pre-cooked) you should be ok

goldphish's picture

Hi, Is this freezable? - we've got loads left over. If not, how long does it keep in the fridge?

goodfoodteam's picture

Hi there. We would not normally suggest freezing rice, for best results make this recipe fresh and don’t freeze it, it will keep in the fridge for up to 3 days but make sure when reheating it that everything is piping hot.

Tips (5)

Love real food's picture

If (like me) you prefer to use brown rice, then it won't cook in the 20-25 minutes specified in the recipe.
Instead, put the rice on to boil in the stock first thing, then make the rest as per instructions. By the time you're ready to add the rice back in, it's already partially cooked and speeds everything up.
You'll also need more stock than the recipe says (or else it goes dry and sticks to the bottom of the pan, whilst the rice is still hard), and therefore you'll also need more spice (to compensate for being extra diluted with more stock).

Finally, I'm a vegetarian, so I made this using quorn chicken and quorn chorizo. It's a lot tastier than a lot of veggie dishes, so one to bear in mind if you have veggies coming to dinner (there are only so many times we can eat veg lasagne, even the really nice ones).

If you do make a veggie version, there's no need to pre-cook the quorn chicken or quorn chorizo, you can just shove everything in the pan at once, meaning the entire recipe only takes as long as your rice takes to cook (in the case of my brown rice, about 45 mins).

chris4food's picture

I've made this on a number of occasions, and I think it works best if you finish off the cooking in the oven. Either use a suitable pan for both stove top and oven, or transfer to suitable dish once you've brought it to the boil. Another thing which previous posters have mentioned is that there is insufficient stock in the ingredients. I use 450 ml rather than 350 recommended. It's always turned out great and everyone loves it.

Kirni1985's picture

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.

soupdragon235's picture

Make your print option printer friendly. I printed out a recipe, got 3 pages only the first had the recipe the rest was unnecessary rubbish

Lovenow's picture

I use Mastercook software to keep my recipes in order and print from there. It's super cheap and downloads recipes from food blogs with a couple of clicks.

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