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

Chicken & chorizo jambalaya

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(1394 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 breasts, 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 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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lemoore
30th Aug, 2019
5.05
Delicious!
frizzy123
29th Aug, 2019
5.05
Great recipe, having read the comments I used 500ml stock and then topped it up again around 5 minutes before the end. I left it to simmer for 35 minutes. I added a sprinkle of smoked paprika, mushrooms and some babycorn. Worked really well, will make again.
bes1998
27th Aug, 2019
5.05
Quick, easy and tasty.
clarke51
19th Aug, 2019
Yummy. Followed comments and added mushrooms and green beans and served with parsley, lime wedge and a dollop of soured cream.
Mark Clothier
11th Aug, 2019
5.05
This is absolutely lovely and so easy to make. After reading the comments I increased the stock 500mlm added mushrooms and increased the amount of chicken and chorizo and cooking time. Clean plates and a regular in our house
debbieo
9th Aug, 2019
4.05
Delicious recipe. I did add more water, based on comments here. The rice was nowhere near cooked after 30 minutes.
R H's picture
R H
4th Aug, 2019
5.05
Like others have suggested, I increased the stock to about 450ml and cooking time by 10mins. Also added half tablespoon of smoked paprika, half a chilli and some fine beans towards the end. Finished off with a squeeze of half of a lime. Perfect!
parkaman
28th Jul, 2019
4.05
Made a few times and really tasty but benefits from juice of half a lime and a handful of parsley right at the end of cooking.
parkaman
28th Jul, 2019
4.05
Really t
lizfisher56
14th Jul, 2019
5.05
This is a very tasty recipe which I shall make again. I used a total of 500ml of stock as suggested by other reviewers and that was just the right amount. Plenty of food to serve 4.

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Kasey Roysdon's picture
Kasey Roysdon
2nd Sep, 2019
What setting is best for this dish low medium or high?
joannekinsey
9th Aug, 2019
Can it be frozen?
goodfoodteam's picture
goodfoodteam
13th Aug, 2019
Thanks for your question. This dish does not freeze and reheat well. The consistency and texture will be diminished. All our recipes that are freezable are marked with a blue star above the nutritional information. We hope this helps you select your recipes.
blodwenbach
2nd Jul, 2019
Can this be made in a slow cooker?
goodfoodteam's picture
goodfoodteam
2nd Jul, 2019
Thanks for your question. This recipe wasn't designed for the slow cooker and would require some amends to ingredients, quantities and timings. We are unable to give specific instructions without retesting.
Rafi Benady's picture
Rafi Benady
30th Apr, 2019
Can you cook this in a rice cooker, if so, how?
goodfoodteam's picture
goodfoodteam
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. https://www.bbcgoodfood.com/review/best-rice-cookers If you already have a multi-cooker cooker, you'll need to refer to handbook for guidance on how to adapt the recipe.
suekerr01
2nd Feb, 2019
Will it freeze
goodfoodteam's picture
goodfoodteam
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
AM8
27th Jun, 2018
5.05
Excuse me, can you tell me where you can find this dish? Like in a country or something?

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Kmistry70
15th Sep, 2019
I use chicken thighs instead of chicken breast - works wonders as there is no risk of overcooked chicken.
musical
24th Jul, 2018
5.05
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.
halhal
4th Dec, 2017
5.05
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.
Buenkharma
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
Chillipod79
9th Oct, 2017
5.05
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
5.05
I also like to add peas for the last couple of minutes as they add colour and an extra veg. Enjoy!
Majka
15th Jun, 2017
5.05
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: http://allrecipes.com/recipe/149221/cajun-spice-mix/ 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
KarenP@123
25th May, 2017
3.05
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
avivaa
15th Aug, 2016
5.05
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!
Saffroncake
17th Jul, 2016
5.05
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.

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