Chicken & chorizo jambalaya

Chicken & chorizo jambalaya

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(813 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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25th Nov, 2013
No to the first question and chicken knorr cube to the second. Hope this helps?
30th Aug, 2013
Hi Sorry this is so late in replying but you dont need to pre-boil the rice just pop it in with the chicken. Regarding the stock just use ready made stock available at all good supermarkets or any chicken stock recipe from this site.
5th Jul, 2013
Made this lady night for the first time and it is fab, although had to add more stock and cook for a little longer
3rd Jul, 2013
I make this all the time and it’s fantastic. Like most others I felt it needed more stock/tinned tomatoes for the rice to be nice and fluffy. I also used Tabasco sauce in mine. It’s a definite hit in my household!
27th Jun, 2013
I make this a lot, everyone loves it, including my 6, 4 and 1 year old. Its a good dish when we have friends over as you can pretty much stick it on and leave it until its ready. I usually add prawns and serve with a wedge of lime and salad.
abcdefghijord's picture
27th Jun, 2013
I made this the other night; I used brown basmati rice so had to use more stock and a longer cooking time - I did it all by eye judging how much more stock it needed in accordance to cooking time. I made the cajun spice mix myself, maybe added a little too much as I thought it lacked spice after it had been cooking for almost an hour. As I made the spice mix myself, I would maybe use a quarter less than I used this time! I added prawns too which were a great mix with the chicken and chorizo. I also didn't use any extra oil, I just used the fat from the chorizo; seemed a little pointless adding more fat when the fat from the chorizo was already accounted for. Fab meal, my OH loved it. Will most definitely be making it again for one of our treat days!
26th Jun, 2013
I'd run out of chorizo so used king prawns with the chicken. Very tasty indeed!
22nd Jun, 2013
Absolutely delicious, and very moreish! I used 100g cooking chorizo and used the oil that came out of it for frying. Also I had to use more stock, about 500ml, because I used a pan without a lid. Make sure you rinse the rice first or it will be stodgy. Other than that the recipe is PERFECT just as it is. Enjoy :)
12th Jun, 2013
I used cayenne pepper. It was very hot but I will make the recipe again and use less pepper.
10th Jun, 2013
Absolutely love this recipe - it's been renamed 'Jambal-OHYEAH!' in our house! I used extra chicken breasts and extra chorizo and I put in a yellow pepper and a small punnet of quartered mushrooms also to boost the veg content. Also used chopped tomatoes, wholegrain rice and about 100mls extra stock. Absolutely delicious - it's gone in the cookbook!


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