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

Chicken & chorizo jambalaya

  • 1
  • 2
  • 3
  • 4
  • 5
(1006 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
Save to My Good Food
Please sign in or register to save recipes.


  • 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.

You may also like

Comments, questions and tips

Sign in or create your My Good Food account to join the discussion.
17th Nov, 2018
I loved this. I made this with wholegrain basmati (because that's all I had) & it was still great, but it took over an hour to cook the rice. By the time we ate, we were so hungry it was hard not to eat it all (even though we had doubled up so we could freeze some) lol. We also added some chipotle hot sauce. This was just really tasty.
Renata Palinko's picture
Renata Palinko
13th Nov, 2018
Super easy to make it!
8th Nov, 2018
Actually it was alright.
8th Nov, 2018
Awful, wasn't nice at all
19th Oct, 2018
Really easy and really tasty. Could add pretty much anything to this and it'd still be lovely. Cooked exactly as per recipe except halved everything & was perfect. I wouldn't say this needs paprika or more garlic as other commenters have suggested but this could vary depending on which chorizo you use.
2nd Oct, 2018
Didn’t have the seasoning in our cupboard, so used a table spoon of hot bajan sauce, it worked well and tasted great.
26th Sep, 2018
Super tasty. Took advise from other comments and also added some yellow pepper, paprika and chilli flakes. Made up 500ml of stock initially but as it cooked I just added some more as necessary. Took about 40/45 mins for rice to be cooked enough.
22nd Sep, 2018
Wow, just made this. I made it ahead with a view of eating tomorrow after a day out, but once i tasted it I couldn’t stop eating so will need to make some more. Will definitely be making regularly from now on! I took onboard comments and added a bit more Cajun seasoning and paprika, also a couple more garlic cloves.
Jonathan McStravick's picture
Jonathan McStravick
7th Sep, 2018
oooh yeah, real nice
28th Jul, 2018
I’ve been having this for years - great family fav , I personally add king prawns at the end of cooking that I’ve quickly fried with a little Cajun ,completes it for me and would add to the whole dish had it not be only me in the family that eats them !!


AM8's picture
27th Jun, 2018
Excuse me, can you tell me where you can find this dish? Like in a country or something?
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
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!
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?


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).