Chicken & chorizo jambalaya

Chicken & chorizo jambalaya

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(736 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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fretmanfoody
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.
tchadfield
16th Nov, 2016
5.05
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.
susyj
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
5.05
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!
swavsav
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.
leach20
14th Oct, 2016
5.05
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.
Audiox2002
13th Oct, 2016
5.05
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.
Whitie60
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
sarahlouhughes
21st Aug, 2016
5.05
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.
Mit93
18th Aug, 2016
Absolutely love this! Had it in my lunch box the next day with some lettuce and avocado.

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goodfoodteam's picture
goodfoodteam
27th Jun, 2014
Hi there this recipe serves 4.
lady_wayfarer
17th Jun, 2014
5.05
Hi Zetty, I made this last night, it makes 4 decent adult portions.
phester
26th Mar, 2014
I've freezed it several times. As long as you don't used pre-cooked chicken (or anything pre-cooked) you should be ok
goldphish
23rd Mar, 2014
Hi, Is this freezable? - we've got loads left over. If not, how long does it keep in the fridge?
goodfoodteam's picture
goodfoodteam
31st Mar, 2014
Hi there. We would not normally suggest freezing rice, for best results make this recipe fresh and don’t freeze it, it will keep in the fridge for up to 3 days but make sure when reheating it that everything is piping hot.

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