Chicken & chorizo jambalaya

Chicken & chorizo jambalaya

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(737 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 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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siany1
29th May, 2017
5.05
Delicious - make this every few weeks for the family and it always goes down so well. Like some other reviewers, I fry the chorizo first, which as well bringing out the flavour of the chorizo, enchances the flavour of the chicken with its oil. I also add a little more tomato than stated and add some peas towards the end for a nice bit of colour. Last time I also added some king prawns which everyone loved. I use easy cook rice from Tesco (rinse well before cooking) A simple delcious dish, that can be added to if you want. A hit!
KarenP@123's picture
KarenP@123
25th May, 2017
2.55
Made the Mexican chicken burger on here the day before so made the stock from left over chipotle paste that I had left over after cooking. Gave a lot more heat but a tasty twist to use up the leftovers.
stutay
18th May, 2017
3.8
It's a really great recipe that I cook often & my wife always says "great!" when I say that's what I'm making. It is a lovely thing to take to work for lunch too. You do need to cook it for AT LEAST 10 mins more than it says & use about twice as much stock as it lists though.
Rachelcooks123
13th May, 2017
1.3
Make sure you boil the rice for at least 10 mins first, followed the recipe as instructed and it takes much longer, meaning by the time the rice is done the chicken is massively overcooked!
pd1612
4th May, 2017
5.05
Very nice recipe, didn't change any ingredients but changed the method slightly, cooked the Chorizo first for 3 minutes over a medium heat as this releases enough oil to then cook the chicken and the vegetables, also used brown rice, rinsed and parboiled it for 10 minutes in 500ml stock then added this to the rest of the cooked ingredients and then finished the dish in the oven for 20 minutes covered in an oven proof Sauté pan in fan assisted oven at 160 degree centigrade, came out just right.
bikerbell
4th May, 2017
0.05
Afraid that in spite of the glowing reviews, this was not for me. I thought it was quite bland and had a mushy texture. Will not be making again.
Raisin and Dates
29th Apr, 2017
can you freeze this
eliselauren3's picture
eliselauren3
25th Apr, 2017
5.05
I have probably made this about 10 times now, it is that good. Nothing really to add, apart from popping in some peas at the end of the recipe for colour. I've also used Quorn chicken pieces in this instead which works really well.
Twinklebum99
23rd Apr, 2017
5.05
Made this this afternoon and it was really tasty. Made my own Cajun spice mix which was lovely. Will definitely make again
Nenagh
21st Apr, 2017
5.05
Made this last night for dinner, it was absolutely amazing!!! One of the taster meals I have cooked in a long time. I got so much praise from the family as well...... will definitely be making this again. It's definitely a winner in my book....

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crex82
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
goodfoodteam
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.
goodfoodteam's picture
goodfoodteam
31st Jan, 2017
Thanks for your question. A lot of the flavour from this dish comes from the chorizo. We'd suggest cooking an alternative dish and we have a few vegetarian rice-based dishes here. Hope you find one you like! http://www.bbcgoodfood.com/search/recipes?query=rice+pot#query=rice+pot&path=diet/vegetarian
keamari
17th Jul, 2016
5.05
Would this work on with risotto rice? I used easy cook rice as I thought basmati which I normally use might go a bit stodgy.
goodfoodteam's picture
goodfoodteam
11th Aug, 2016
Thanks for your question. We would not suggest using risotto rice for this recipe. We triple test all our recipes and can assure you that long grain rice works really well - the method of cooking is ideal for this type of rice. Hope this helps!
francescaplows
10th Jun, 2016
I don't have a frying pan with a lid and my frying pan is probably too shallow for this dish. Can I use a saucepan with a lid instead?
gattycat
12th Jul, 2016
I've done this! I ended up with way too much for my frying pan so I split the rest into a saucepan with a lid. As long as you make sure to give the meat, onions and chorizo enough space to brown properly, then it's not so much of a problem if you're crowding things a bit when you add the rest of the ingredients, I'd say.
Scubalu
26th Jan, 2016
Has anyone tried freezing this? Would be interested to know if it freezes well
gattycat
12th Jul, 2016
Have regularly frozen this with no issue, but then I don't mind soft-ish rice.
goodfoodteam's picture
goodfoodteam
21st Mar, 2016
We wouldn't recommend freezing this. Cooked rice dishes can end up a little mushy once defrosted and reheated unless you allow for this by undercooking the rice before it is frozen.

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KarenP@123's picture
KarenP@123
25th May, 2017
2.55
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!
keamari
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.
Love real food
18th Apr, 2016
5.05
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).
chris4food
4th Feb, 2015
3.8
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.
Kirni1985
30th Sep, 2014
5.05
Absolutely delicious - Made this last night for dinner. I added extra water and reduced it down. Also added prawns right at the very end and extra cajun spices but it was gorgeous and ive just had leftovers for my lunch today.
soupdragon235
14th Aug, 2014
Make your print option printer friendly. I printed out a recipe, got 3 pages only the first had the recipe the rest was unnecessary rubbish
Lovenow
23rd Sep, 2014
I use Mastercook software to keep my recipes in order and print from there. It's super cheap and downloads recipes from food blogs with a couple of clicks.