Chicken & chorizo jambalaya

Chicken & chorizo jambalaya

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(721 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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27th Jan, 2017
Really nice recipe - I add in a little garlic and some chilli flakes but otherwise use these quantities. Rice takes a little longer than 25 mins but easy to tell when done.
7th Jan, 2017
Absolutely love this dish, I have been making it regularly for years now. Husband loves it too I've also made it for family. Goes down well every time. I add some chilli flakes as we like it hot.
Tomayto Tomato
3rd Jan, 2017
Delicious! Will be making again, tastes even better if you make it and then eat it the day after to let the flavours develop. Lots of people saying it took longer to cook, more stock needed... I used Tesco easy cook long grain rice, and the times and quantites above were bang on!
19th Nov, 2016
Its a good one. Just finished ours and I have a very happy girlfriend sitting opposite. I halved the rice to make it for two but kept all the other quantities the same plus peas. I mixed the Cajun seasoning just to reduce the salt from a commercial product. I served it up with tortillas melted cheese and jalapenos. For me it took almost 50 mins to cook the rice and the full 350 ml of stock oh! and plenty of stirring. Worth it though.
16th Nov, 2016
This went down fabulously. Fed 3 adult size portions and is a one pot meal. I cooked the rice separately and added it at the end, leaving it in the warm over for 20 mins which thickened it up (waiting for hubby to return from the gym, but would do that again too). I will add this to our menu plan, maybe once a month as I don't want to overdo it but want to enjoy it as often as possible. Try it, it's lovely.
12th Nov, 2016
Just to reinforce some of the issues brought up previously, this was a really tasty hearty meal, but I found a few flaws in the recipe. It took about 20 minutes longer to cook. I used basmati rice. I also had to keep topping up with boiling water and probably added almost as much liquid again than in stated in the recipe. Having said that, this was an excellent 'bowl meal' that I will definitely be using again and again. It fed three very hungry adults comfortably.
Sweet Potato Al
7th Nov, 2016
Another hit for this house! Had to cook the rice a little longer and add more water every now and then to stop the rice sticking to the bottom of the pan. It easily fed 3, I would actually suggest increasing the portion size for 4 people!
25th Oct, 2016
Made this for family and friends and it was lovely. Probably used about double (maybe not as much) stock and just cooked it longer but it was a lovely consistency, texture and taste. Added peas like others have which added a little greenery.
14th Oct, 2016
I have made this dish for my boys and they love it. I used brown rice which seemed to take forever to cook. I am making it now and I have cooked the rice a little before adding it to the mixture to hopefully speed things up.
13th Oct, 2016
I used chicken thighs which I de-boned and skinned, had to cook a little longer with some extra stock to cook the rice through. Very tasty all-in-one meal.


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.
28th Jan, 2015
I just made this and it burnt !? Why was this ?
goodfoodteam's picture
3rd Feb, 2015
Hi Annie88, thanks for getting in touch and really sorry to hear that you did not have success with this recipe. From what you've said it sounds like the heat was too high, do make sure it's on a low simmer and not boiling when you cover it and to make sure, check every 10 mins or so until the rice is tender. Hope this helps. 
18th Oct, 2014
Can this be made in a steamer/rice cooker ?
goodfoodteam's picture
7th Nov, 2014
Hi there thanks for your question, we have never tested this recipe in a steamer or rice cooker, so for best results use a pan as stated in the recipe.
16th Jun, 2014
How many serves does this recipe make?
goodfoodteam's picture
27th Jun, 2014
Hi there this recipe serves 4.


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