Chicken & chorizo jambalaya

Chicken & chorizo jambalaya

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(765 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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duckiebrown
10th Oct, 2017
5.05
Really enjoyed this and i'll be making it regularly. I used brown rice and increased cooking time, 35 mins on the hob was perfect adding extra stock as necessary. Used about 400ml of stock. Added peas and leftover roast chicken at the end. I chucked a couple of sundried tomatoes in. Served with greek yoghurt with hot smoked paprika stirred in and the chunky tomato and avocado salso recipe from this site. Delish!
chrisb1988
9th Oct, 2017
5.05
A brilliant recipe! I found it really tasty and would definitely recommend. I used chopped tomatoes rather than plum tomatoes, and also made my own cajun mix. Turned out great
LucyE88
2nd Oct, 2017
5.05
Love this recipe! Always turns out well.
matthollings
25th Sep, 2017
5.05
Great recipe. Now a weekly favourite. Don't often use chicken and, like others, tend to mix and match the veg.
cpontin
22nd Sep, 2017
Really liked this recipe. I didn't bother cooking the chicken first, just chucked it in after the chorizo. Also was cooking for young daughter as well so skipped the Cajun seasoning and added a bit of sweet paprika and oregano instead and it had plenty of flavour without too much heat and salt. Also added in peas. I think with brown rice would have to increase cooking time and chicken breast would dry out.
BecciH35
11th Sep, 2017
Will this work with brown rice?
ruaridhsmum
4th Sep, 2017
2.55
This I should yummy but it needs some tweaks. I fried the chorizo off a bit first and used boneless chicken thighs to keep it from drying out. I used probably double the amount of liquid stated (added gradually throughout cooking) and cooked the rice for about 10/15 mins longer than the recipe said. I was extra glad I'd used chicken thighs at this point as I think chicken breast would've been like leather after such a long time on the heat. Also added chilli, peas and sweet corn near the end and served with sour cream and avocado salsa.
leach20
30th Jul, 2017
5.05
Fantastic family meal also great cold the next day.
Amydora
25th Jul, 2017
5.05
This has become a firm favourite and so quick and easy to do yet so impressive
The Big Yin
23rd Jun, 2017
2.55
Made this today. Quick and easy. But pretty bland. I had to more than double the amount of Cajun spice. Also added peas and sweetcorn in near the end. Dash of Worcestershire sauce and some sea salt.

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rodney53
9th Aug, 2017
Where's the chickpeas?
goodfoodteam's picture
goodfoodteam
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!
abii
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
goodfoodteam
5th Jul, 2017
Thanks for your question. Neither of the dishes are particularly spicy in terms of heat. Hope that helps!
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?

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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
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

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