Chicken & chorizo jambalaya

Chicken & chorizo jambalaya

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(793 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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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.
28th May, 2013
I've made this three times now and every time it has gone down a storm with everyone. I have a lid for my pan so I've just used the suggested amount of stock. I've added more than the stated amount of chorizo since everyone seems to like it. Very tasty, I used spicy season all instead of cajun spice since that was all I had in. Definitely easy to do and will be making again.
27th May, 2013
This dish was delicious. I used brown rice which added an extra nuttiness (plus 10 minutes to the cooking time and an extra 25ml of stock) plus some mushrooms to make a really filling, tasty dish. Would recommend adding half a teaspoon of chili powder if you like a nice spicy dish depending on how hot your cajun spice is
27th May, 2013
Very nice to smell, i live in Argentina and it is hard to get the ingredients i needed a bigger pan ! was not sure what to do with the rice though, needed to say to us YES ADD RICE RAW! like i felt silly adding non cooked rice with the chicken. but when i added the stock, i went ahhh!!, i had to make my own stock, cause well they simply do not sell it here, and neither castor sugar either.!
27th May, 2013
Was ok nothing special. Won't cook it again as we found it a bit on the plain side.
24th May, 2013
I adore this dish! but I wanted to ask if you can freeze it. I'm about to have a baby and want to do a bit of batch cooking this would be a great dish to keep and have at ease after a long day! I'm just never quite sure about freezing cured meat or rice?
22nd Jun, 2013
I have frozen this dish with no issues :)


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