Chicken & chorizo jambalaya

Chicken & chorizo jambalaya

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(809 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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25th Sep, 2017
Great recipe. Now a weekly favourite. Don't often use chicken and, like others, tend to mix and match the veg.
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.
11th Sep, 2017
Will this work with brown rice?
4th Sep, 2017
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.
30th Jul, 2017
Fantastic family meal also great cold the next day.
25th Jul, 2017
This has become a firm favourite and so quick and easy to do yet so impressive
The Big Yin
23rd Jun, 2017
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.
17th Jun, 2017
this is a great recipe that i have cooked twice. I normally change a few things but this one i followed 100% and loved the result. the portion size is great and very filling. looking forward to cooking it again.
29th May, 2017
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
25th May, 2017
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.


goodfoodteam's picture
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!
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?
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.
26th Jan, 2016
Has anyone tried freezing this? Would be interested to know if it freezes well
15th Jun, 2017
Yes!, I do it all the time and it works great imho. I cook just for myself and I prefer to cook in big batches and put it in the freezer in portion sizes for another day. Just put it in the microwave for a few minutes and your dinner is ready :)
12th Jul, 2016
Have regularly frozen this with no issue, but then I don't mind soft-ish rice.
goodfoodteam's picture
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.
4th Nov, 2015
Hi, it looks lovely but is it supposed to be sticky like risotto? In the picture it looks dry but mine turned out quite sticky. Thanks
13th Oct, 2015
Hi is basmati rice OK to use, if so does it need the full 20 minutes as I usually cook basmati for 10 :)
31st Jul, 2015
Will it work well if I substitute the rice with quinoa?


30th Sep, 2014
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.
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
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.