Chicken & chorizo jambalaya in a shallow cast iron dish with wooden spoon

Chicken & chorizo jambalaya

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(1089 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

    Olive oil

    ol-iv oyl

    Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…

  • 2 chicken breasts, 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 1 tbsp olive oil in a large frying pan with a lid and brown 2 chopped chicken breasts for 5-8 mins until golden.

  2. Remove and set aside. Tip in the 1 diced onion and cook for 3-4 mins until soft.

  3. Add 1 thinly sliced red pepper, 2 crushed garlic cloves, 75g sliced chorizo and 1 tbsp Cajun seasoning, and cook for 5 mins more.

  4. Stir the chicken back in with 250g long grain rice, add the 400g can of tomatoes and 350ml chicken 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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7th Jan, 2019
Lovely recipe and a lovely midweek meal. I did add more than the recommended amount for the chorizo and Cajun spice as I particularly wanted a peppery/smoky taste. Will definitely make this again.
6th Jan, 2019
I prefer to double the amount of peppers and reduce the chicken.
6th Jan, 2019
This is a fantastic dish easy to make and pleases everyone. Added tomatoe purée, peas and smoked paprika. Had it with fried hallaumi on top and garlic bread. This is now one of my weekly staples.
Marcelle Chamberlin's picture
Marcelle Chamberlin
5th Jan, 2019
This is a gorgeous meal and real easy to make! Just to point out as another commentator said, when using a different rice ie: basmati, it may take longer to cook, however the taste is still so incredible! I would also agree with the comments regarding more water as this dish can potentially dry up without fully cooking. I did use a deep non-stick pan but added more stock water and it came out lovely. I added an extra table spoon of cajun and to be honest, could've added one more but that's personal preference. I like food very well seasoned and depending on the cajun, it doesn't make it that much spicier (if you're worried it'll be too hot). I added cholula sauce after as well and it hit the spot perfectly! I also used a regular can of chopped tomatoes rather than plum and again, tasted good nonetheless. My husband has had two portions now (it's meant to be for tomorrow!) so it will definitely be another staple meal in the house.
Seyi Olantewaju's picture
Seyi Olantewaju
3rd Jan, 2019
This recipe was really easy to follow, I tend to mess up a lot while cooking and this really helped me to prevent that.
Sasha Fomina's picture
Sasha Fomina
3rd Dec, 2018
Very tasty, just a bit too spicy for my taste, but for the rest delicious!
27th Nov, 2018
Slow cooker on high for 2 1/2 Hrs. Browned the chorizo in a frying pan and then added onions and garlic. This definitely needs 450ml of stock and a Tsp of smoked paprika. Peas,king prawns and a few cherry tomatoes added towards the end. I used chicken thighs. It is superb and even better the next day.
2nd Jan, 2019
what prep did you do before going in to the slow cooker? I love a slow cooker dish, have pals coming in a couple of days and would love a one pot wonder! Any tips would be much appreciated. :-)
25th Nov, 2018
Lovely,delicious recipe but I did add more spices after reading other comments. I added paprika and some chilli along with sliced mushrooms. Also needed a little more liquid during cooking just so it didn’t stick to pan. Will definitely make again.
Laura Malkin's picture
Laura Malkin
23rd Nov, 2018
Gorgeous - so tasty and and so easy to make! I added more cajun spice and also used mixed herbs. Rice takes a little longer than 25 mins to cook


AM8's picture
27th Jun, 2018
Excuse me, can you tell me where you can find this dish? Like in a country or something?
Laura Malkin's picture
Laura Malkin
23rd Nov, 2018
goodfoodteam's picture
28th Jun, 2018
Thanks for your question. We tested a similar one in the following review but different brands also offer shallow casserole dishes: A lidded frying pan is also suitable for this recipe.
Helen Griggs's picture
Helen Griggs
11th Feb, 2018
I don't have any long grain rice. Could I use basmati, or brown rice? thanks
trumpetgirl's picture
17th Nov, 2018
You've probably made this already, but just in case, I used wholegrain basmati. I took over an hour to cook & you will need 50-100ml extra liquid, but it worked out great.
goodfoodteam's picture
12th Feb, 2018
Thanks for your question. The cooking times and amount of liquid will be different if using an alternative rice. We would suggest using long grain for best results.
Bluepanther's picture
14th Nov, 2017
Is this gluten free? Making meal for a friend who can’t eat gluten......
goodfoodteam's picture
16th Nov, 2017
Thanks for your question. We'd suggest checking the chorizo sausage for gluten to ensure that it is as some brands may contain it. It is worth checking the Cajun seasoning too although this is less likely.
9th Aug, 2017
Where's the chickpeas?
goodfoodteam's picture
14th Aug, 2017
Thanks for the recipe. We haven't included any in this recipe but have lots on the site. Hope you find one you like!


24th Jul, 2018
Cut up the chicken & put in a bowl, add the Cajun seasoning ( Schwartz spicy Cajun is really good ) and turn the chicken over and over till it’s all pretty well coated then cover the bowl with cling film. Pop in the fridge over night; it really get well in to the chicken by the following day. Also, I cook mine in the oven ( any dish with a lid is fine ) gas mark 6 for 40 mins. Take out at 20 mins though to stir then just pop back in the oven.
4th Dec, 2017
Refrigerate overnight and eat the next day! I was a bit ho-hum about this after making it, but eating warmed up leftovers the next day was a very different experience—much more flavour! This is one of those dishes that improves after a night in the fridge.
19th Nov, 2017
As I coudn't find cajun spices in Spain, I did my own mix following a recipe I found on internet! 2 tablespoons garlic powder 1 tablespoon black pepper 1 tablespoon onion powder 1 tablespoon cayenne pepper 1 tablespoon dried oregano 1 tablespoon dried thyme 2 tablespoons salt
9th Oct, 2017
I used to make this years ago and remembered that the rice takes a long time to cook (nearer to 40 minutes using long grain). To ensure the chicken doesn’t dry out but the flavours have a chance to infuse and develop I use boneless chicken thighs, which I trim. It’s so much tastier this way. If you are making a traditional Jumbalaya hen you should use celery, onion and green pepper. This is traditional in all types of Cajun cooking. I add two stalks of finely chopped celery with he onions. Once this is cooked it is just for the flavour. I also add a teaspoon of smoked paprika and use a smoked sausage rather than chorizo so it’s not as salty. If you like spice I would advise adding some chilli powder or a fresh chilli. If you use too much Cajun spice it tends to get a touch salty (only use one stock cube too for the same reason!). It’s a great one pot meal and I’ve not found anyone who doesn’t enjoy it.
Ellie Theobalds
15th Jun, 2017
I also like to add peas for the last couple of minutes as they add colour and an extra veg. Enjoy!
15th Jun, 2017
Since I hardly use salt when cooking I always prefer the low salt or non salt spice mixes. I could only find a version in the shops here that contained quite a lot of salt (it contained 51% salt!!!), so I made it myself. I used the recipe I found here: I left out the salt completely when I made a batch of the cajun spice mix. I didnt add salt to the dish myself, because there was salt in the chicken stock cubes and the chorizo. I prefer to use short grain rice (paella rice) instead of long grain rice I also like to add green beans. I use a bag of frozen green beans of 450 grams and I boil them for a few minutes before adding them in at the same time as the tomato/garlic/chorizo. When you're cooking for just one person, like I do, I think this dish is a good choice to make in one batch and put in the freezer in portion sizes for another day.
KarenP@123's picture
25th May, 2017
I used the rice cooker for my dish. Works fine but you going to need to add more liquid plus stand over it once it becomes sticky or it risks burning.
avivaa's picture
15th Aug, 2016
Excellent recipe, it is one of my most frequently made dishes! Lends itself very nicely for tweaking, too. If you'd like to make it extra Cajun, add prawns. If you like it spicy, add half (or whole if you're feeling adventurous) a fresh red chilli pepper. I also like to add a yellow bell pepper and some chestnut mushrooms just for the extra veggies and deliciousness. I've found that you can keep the same amount of water and it'll cook just fine. But, again: even as it is written in the basic recipe, it's great!
17th Jul, 2016
I tried this yesterday as was looking for a recipe to use io chorizo. Was very easy to make. Absolutely delicious. Instead of tinned tomatoes, because I was cooking 1/2 the quantity I used 2 fresh plum tomatoes and it was perfect with a little extra liquid.
Love real food
18th Apr, 2016
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).