Chicken & chorizo jambalaya

Chicken & chorizo jambalaya

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(714 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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15th Apr, 2013
Amazing recipe! Even for complete foodie beginners like me :) Followed the tips given by others re: the volume of stock - whilst simmering the mix can become very dry so I ended up using approx 450ml stock. Will definitely be making again!
barryfloyd's picture
15th Apr, 2013
This is such an easy recipe and really tasty too. I'm in the process of trying to teach my son to cook and this is the one he keeps asking to learn. He can't get enough of it.
15th Apr, 2013
OMG this was absolutely delicious and very easy to do!!!
14th Apr, 2013
It was delicious dinner. We didn't have any plum tomatoes so just used tinned ones, and had to mix own cajun seasoning, which as it turned out was pretty simple. Also you just have to keep a good eye on it when the rice has been added, otherwise it'll get stuck and burnt onto the bottom of the pan.
13th Apr, 2013
Didn't have cajun spice so used paprika instead -gave it a nice kick.
12th Apr, 2013
I made this and it was very nice but next time I would add more spices for a kick
12th Apr, 2013
Absolute love this recipe- it is a firm favourite with my husband. An easy dish to make. I usually substitute the Cajun seasoning for chilli to give it a good kick and then serve with a dollop of creme fraiche- delicious!
11th Apr, 2013
I wondered if this recipe would stand up in the slow cooker, and I can say it did, I just chopped the chicken, chorizo and veg into biggish mouth size chunks (I added a orange, red and yellow pepper, a courgette, whole mushrooms, a red onion, and 2 cloves of garlic chopped), then threw in the cajun spice, a small pinch of dried chilli flakes , the rice, tin of chopped tomatoes and 450ml chicken stock. put it on medium/high for about 6-8 hours. it was delish and will definitely be making this a regular when work/home balance is in short supply. If adding peas though I would suggest boiling them separately and adding last minute as they could go a bit mushy if put in the slow cooker for so long.
11th Apr, 2013
I have made this time and time again and it never fails to please. Hubbie is learning to cook now that he is semi-retired and he loves to cook this.
11th Apr, 2013
I've already rated this once before but wanted to do it again! I made it again last night and didn't use cajun seasoning as I didn't have any. Instead I used paprika, cayenne pepper, some dried oregano and some fresh parsley at the end. I thought it was much better than using the cajun seasoning.


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