Chicken & chorizo jambalaya

Chicken & chorizo jambalaya

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(712 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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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.
25th Aug, 2016
Very nice dish but for a slightly more chilli heat I add an extra 1/2 to 1 tsp of hot Chilli powder. All said I love this recipe ! XXX
21st Aug, 2016
Really tasty and very easy to make. I used tinned cherry tomatoes and needed 500ml of stock as it dried up before rice had cooked. Mabe I should've had it on the smaller hob to simmer though. Will definitely make again.
18th Aug, 2016
Absolutely love this! Had it in my lunch box the next day with some lettuce and avocado.
22nd Jul, 2016
This is a great meal, buy everything from aldi and you save a ton :)
Isabella Mc 26
29th Jun, 2016
I usually make chorizo and prawns with rice and cherry tomatoes and so this is a variation on that. I had the rice par-boiling while I cooked the chicken and vegetables and so it didn't dry out it. I will add more chorizo next time and some peas as others have done. Quick and very will be a regular at our table!
25th Jun, 2016
This works well with quorn pieces instead of chicken, and omitting the chorizo. With quorn, its possible to do this dinner in a slow cooker. For 2 people add all the following to the slow cooker and cook on HIGH for 2-3hours. Make sure rice is covered fully by the liquid. 150g quorn pieces 1-2 onion, diced (or use 160g frozen onion) 1-2 red pepper, thinly sliced (or use 160g frozen sliced pepper) 1 garlic cloves, crushed 1/2 tbsp Cajun seasoning 125g easy cook long grain / basmati rice (rinse until water runs clear before putting in slow cooker) 400g can plum tomato 100ml chicken or vegetable stock stock


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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