Chicken & chorizo jambalaya

Chicken & chorizo jambalaya

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(793 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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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.
Mikeproc
9th Sep, 2017
Do i cook the boil the rice firts
bikerbell
4th May, 2017
0.05
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
eliselauren3's picture
eliselauren3
25th Apr, 2017
5.05
I have probably made this about 10 times now, it is that good. Nothing really to add, apart from popping in some peas at the end of the recipe for colour. I've also used Quorn chicken pieces in this instead which works really well.
Twinklebum99
23rd Apr, 2017
5.05
Made this this afternoon and it was really tasty. Made my own Cajun spice mix which was lovely. Will definitely make again
fatsusie
20th Jul, 2017
Would you share your Cajun Spice Mix recipe please Twinklebumm99? Thanks in advance.
Nenagh
21st Apr, 2017
5.05
Made this last night for dinner, it was absolutely amazing!!! One of the taster meals I have cooked in a long time. I got so much praise from the family as well...... will definitely be making this again. It's definitely a winner in my book....
Coltuck
11th Apr, 2017
Definitely make again but will cook for a bit longer
xxoliviamayxx
7th Apr, 2017
5.05
amazing!!!!! everyone must try it!

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Kayley1994
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.
Annie88
28th Jan, 2015
I just made this and it burnt !? Why was this ?
goodfoodteam's picture
goodfoodteam
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. 
jacqui1811
18th Oct, 2014
Can this be made in a steamer/rice cooker ?
KarenP@123's picture
KarenP@123
25th May, 2017
2.55
Just trying it now so I'll let you know if not. Seems I've got to add more liquid so far and you got to watch for drying out so stirring is a must every now and then but looks ok so far.
goodfoodteam's picture
goodfoodteam
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.
zetty
16th Jun, 2014
How many serves does this recipe make?
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.

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