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

Chicken & chorizo jambalaya

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(1238 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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5th May, 2019
Definitely needed more water and cooking for a little longer than on the recipe. Really tasty, we added more Cajun seasoning and some green beans. Will use again
5th May, 2019
My favourite recipe on my regular rotation. Quick, cheap, easy, tasty, low washing up... what is not to like?! I use brown rice and extra chorizo slices, cook for about 20 minutes longer, and add peas near the end. Like others, would also recommend a bit of extra stock, and it tastes even better as leftovers the day after.
19th Apr, 2019
Delicious, and so simple! Like others, I also added some king prawns and peas and, as I had them, some fine beans too. 500ml was the right quantity of liquid for me too.
Anne Bullerwell's picture
Anne Bullerwell
10th Apr, 2019
Family loved this! Used spicy chorizo instead and reduced the Cajun seasoning. Will definitely cook again! So easy and delicious!
Sue Ramen
4th Apr, 2019
Re. quantities: I used 500ml of stock - seemed about right. This was delicious, clean plates all round. So good to find easy recipes like this which tick all the boxes! A new favourite.
31st Mar, 2019
This is one of the best recipes on this website! I love it and barely change it at all- sometimes I throw some more veggies in, but that's just to try and hit my five-a-day. You could make this recipe with no modifications and it would be perfect. Definitely recommend!
16th Mar, 2019
Definitely needs chillies for heat!
9th Mar, 2019
I agree that 350 mls of stock isn't quite enough so keep an eye on the pan and add a little extra if it begins to stick. I didn't have the Cajun seasoning so added some smoked paprika which was very nice and not so hot!
DonnaMcmahon's picture
1st Mar, 2019
Made this last night, so tasty and so simple, had to add more water to prevent from sticking to the pan, hubby had seconds and plenty leftover for lunch at work, will definitely make this again, think even the fussy kids would like this
19th Feb, 2019
This recipe is great. Healthy and tasty. I add chilli flakes for a bit of a kick


Rafi Benady's picture
Rafi Benady
30th Apr, 2019
Can you cook this in a rice cooker, if so, how?
goodfoodteam's picture
1st May, 2019
Thanks for your question. This dish was not designed to cook in a rice cooker. Rice cookers are generally just for rice and sometimes other grains. However you can get multi-cookers that include rice cooking, pressure cooking and slow cooking. Take a look at this feature for more information. If you already have a multi-cooker cooker, you'll need to refer to handbook for guidance on how to adapt the recipe.
2nd Feb, 2019
Will it freeze
goodfoodteam's picture
4th Feb, 2019
Thanks for your question. It is possible to freeze this but it's much better served fresh which is why we haven't given it a freezing label. If you are freezing, make sure you cool it quickly and transfer to the freezer. Defrost either in the fridge or microwave and then heat until piping hot throughout.
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.


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).


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