Chicken & chorizo jambalaya

Chicken & chorizo jambalaya

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(767 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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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!
10th Jun, 2013
I added a little bit more stock following the earlier comments and actually found it too wet so I cooked it uncovered for an extra 5 minutes to lose some of the moisture. Tasted great.
9th Jun, 2013
Very tasty and easy. My flatmate and I love it and it's become a regular!
2nd Jun, 2013
This recipe worked very well; simple and extremely tasty! Will definitely make again!
1st Jun, 2013
I used cumin, coriander and paprika as didn't have any cajun seasoning and although it tasted nice it was lacking something. When I make it again I will rinse the rice first as after I stirred it a couple of times - I had to as it kept sticking as per the other comments - it became very starchy and claggy.
abcdefghijord's picture
27th Jun, 2013
When making your cajun spice, try 1tsp cumin, coriander and smoked paprika and then half a tsp of hot chilli powder. It works for almost anything too; fajitas, chicken burgers etc! Great spice mix I took from another recipe on here. Hope it helps.
28th May, 2013
Very spicy and hot, but absolutely delicious. I added a third more as I had an extra guest. Took on board the fact that it could be done in the slow cooker. I found it a little stodgy, so next time would cook on the hob. Guests comments were great. Everyone enjoyed it.


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