Chicken & chorizo jambalaya

Chicken & chorizo jambalaya

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(889 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 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, questions and tips

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melenie gilday's picture
melenie gilday
24th May, 2018
Highly recommend this recipie, quick and super easy.
26th Apr, 2018
Recommend to add 3 sticks of celery, based on Keith Floyd programme in Alabama ! Makes it extra tasty
Pauline Allan's picture
Pauline Allan
25th Apr, 2018
Delicious and easy. I love a one pot wonder that the whole family loves. I followed the recommendations of other reviewers who also like things a little spicier and added a 1tspn of smoked paprika and chilli flakes. I also added frozen peas and corn to up the colour as others had recommended too. Took 35 mins to cook properly. Yum - this one is definitely on the 'again' list.
29th Mar, 2018
Made this for the first time tonight and me and my boyfriend loved it! Although I took the easy way out and used the uncle bens ready made rice and added that in which we think made it a bit soggier than what it should be but tasted nice all the same! Will be doing this recipe again!
Mercedes Bull
8th Mar, 2018
I made this recipe for the first time and it was really delicious; I would highly recommend! I am also surprised that it is only 445 kcal per person; this seems very low!
1st Mar, 2018
Great & easy recipe. Used a little more (450 mln) stock than indicated and cooked the (basmati) rice also a bit (5 min) longer. Was very tasty but just wondering whether it really is 445 kcal per serving because the chorizo is pretty fatty.
Dean Griffiths's picture
Dean Griffiths
8th Mar, 2018
I worked it out at 542kcal per potion assuming 300g of chicken breast so yes I think it's a bit out. Still, delicious recipe and under 600kcal.
1st Feb, 2018
I cooked this today because it looked healthy. Unfortunately, it is so tasty that I've already been back for a second helping so that didn't really work. Like others have suggested, I added a little paprika and extra liquid (about 500ml) and cooked it for a little longer (30 minutes after adding the rice). I also added extra chorizo just because the pack I bought was bigger.
1st Feb, 2018
I've made this with Quorn pieces, Seitan Chorizo and veg stock. Works great.
25th Jan, 2018
Really easy & very tasty recipe! Added extra chicken & needed to add extra water whilst cooking.


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
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!
28th Jun, 2017
Has anyone cooked both this and the Chicken & Chorizo Paella on this site? I'm cooking for friends with young kids and I assume this recipe is the less spicy of the two?
goodfoodteam's picture
5th Jul, 2017
Thanks for your question. Neither of the dishes are particularly spicy in terms of heat. Hope that helps!
26th Jan, 2017
Slightly random but is there a way of making a vegi version of this? I love this recipe but need to cook for friends, one of them is vegi so thought I could do the same receipe but split it and do one with chicken and one with something else?
goodfoodteam's picture
29th May, 2017
Thanks for your question. This dish was created with much of the flavour coming from the meat, particularly the chorizo. You'd need to boost the flavour significantly if you were going to cut out the chicken and chorizo. A spice like sweet smoked paprika and a richly flavoured vegetarian stock will help. You could add smoked tofu sausages towards the end too.


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).
4th Feb, 2015
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.