Chicken & chorizo jambalaya

Chicken & chorizo jambalaya

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(766 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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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.
18th May, 2017
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.
13th May, 2017
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!
4th May, 2017
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.
9th Sep, 2017
Do i cook the boil the rice firts
4th May, 2017
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


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?
10th Feb, 2015
Just a quick question, when making rice I usually rinse it before cooking to stop it becoming stodgy, do I need to do this or does it cook fine without rinsing ? Can't wait to cook this tonight
Shirley Valentine's picture
Shirley Valentine
3rd Mar, 2015
Hi, this is probably too late now as you've already cooked the dish. You don't need to rinse the rice first as I'm guessing the starch needs to release during cooking to thicken the sauce, similar to a risotto. Hope this helps.


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.