Chicken & chorizo jambalaya

Chicken & chorizo jambalaya

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(707 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 breast, 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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10th Feb, 2013
Great family dinner, although during simmering it I had to add more water but otherwise a perfect 5 star recipe :)
10th Feb, 2013
Tasty and easy meal for two, with leftovers for lunch the next day! Does need a touch more water / stock to prevent it drying out - and make sure you keep stirring to prevent it sticking to the bottom!
9th Feb, 2013
Fantastic recipe, just the right amount of flavour and super easy and quick to make- perfect healthy recipe for a mum of a toddler and a newborn! We have added this to our favourites!
4th Feb, 2013
Just delicious, absolutely scrumptious and incredibly more-ish! I am literally salivating at the thought of it for supper tomorrow night!! Feel free to add other vegetables too; I added some celery and it worked really well. I may add a few chestnut mushrooms tomorrow, but not too many, as they can take over the flavour. Very warming dish, ideal for a cold night, and it's delicious cold if - and it's a BIG if - you have any leftovers.
4th Feb, 2013
So much more flavour than I thought it would have, even my fussy kids loved it, though they needed some souredcream to tone it down for their taste. Yummy! This is now a weekly fave!
30th Jan, 2013
Great recipe, made it exactly how the recipe said to. It was really easy to make and was really filling
26th Jan, 2013
One word to describe this dish YUMMY
24th Jan, 2013
This was very nice. Used red & yellow pepper & added what was left of some wine! Also had to add extra water (as it would seem most people have). Made a nice change & will certainly cook it again.
24th Jan, 2013
Absolutely loved this, did add an extra 100ml of stock as some suggested and used chopped toms not plum as my preferred choice.
22nd Jan, 2013
Delicious. And really easy to cook.


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