Chicken & chorizo jambalaya

Chicken & chorizo jambalaya

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(809 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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23rd Aug, 2013
As a mum of two I am desperate to stop using processed food and start to make meals from scratch and this was a fab meal to start with - simple to make and looked and tasted fab. Thumbs up from all the family
19th Aug, 2013
Brilliant mid week supper & will definitely put in my favorites file. l did make a few changes having read others views. l added an extra chicken breast, 100g chorizo & more stock. Perfect!
17th Aug, 2013
Great one-pot dish. We find it a bit rice-heavy so we use half the rice, 2 onions, 1 1/2 peppers and 2 tins of tomatoes to "veg" it up a bit. With extra tomatoes you need less stock.
12th Aug, 2013
This recipe is nice and I will make it again but will try a bit more spice next time. I used leftover chicken from yesterday's roast and as suggested by others, I added more stock to a total of 500ml. The Cajun mix I made was a combination of Paprika, Corriander and Cumin. Next time I will add Cayene Pepper or fresh chillis I think. Not a bad recipe and really quick.
3rd Aug, 2013
I found that I need to use about 500g of rice for 4 people instead of the suggested 250g but I used an Uncle Ben's packet rice so maybe that made a difference... Prawns make a good alternative to the chicken too. The jambalaya tastes just as good cold the next day swell!
28th Jul, 2013
Lovely ! Used double the stock
25th Jul, 2013
Great recipe but I agree with others that you need to double the stock. Also do not stir or uncover whilst simmering.
24th Jul, 2013
made this with brown rice - took longer and needed more stock but great recipe
24th Jul, 2013
I cooked chorizo first and used some of the fat oil to fry the veg. . I also added celery and a chilli, and used 700ml of stock and tobacco sauce. I then used tiger prawns instead of chicken..was superb.
16th Jul, 2013
I intend to use basmati rice(white).Do I need to boil the rice before putting it into the mixture?and can anybody suggest me a good stock recipe for this dish???


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