Chicken & chorizo jambalaya

Chicken & chorizo jambalaya

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(779 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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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.
Jamiecharman27
17th Jun, 2017
5.05
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.
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.

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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
Majka
15th Jun, 2017
5.05
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 :)
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.
portiag2
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
BGidman
13th Oct, 2015
2.55
Hi is basmati rice OK to use, if so does it need the full 20 minutes as I usually cook basmati for 10 :)
Lewis_S_97
31st Jul, 2015
Will it work well if I substitute the rice with quinoa?

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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.

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