Chicken & chorizo jambalaya

Chicken & chorizo jambalaya

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(812 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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11th Apr, 2017
Definitely make again but will cook for a bit longer
7th Apr, 2017
amazing!!!!! everyone must try it!
3rd Apr, 2017
I've signed up to good food just now only to comment on this dish I made an hour ago for the first time- it's amazing. Cook it! I washed the rice before I cooked it as I prefer fluffy rice, I also used tesco easy cook long grain and it took 25mins (on pack it states 15m), I added an extra half a teaspoon of Cajun as I like it hot. I'm not at all confident in the kitchen but this dish was easy and flavourful. Will be making again for sure. Cheers bbcgoodfood.
Pee's picture
31st Mar, 2017
I have made this dish on many occasions and love it but today decided to try out a veggie version, using Quorn, with brown rice. I followed the recipe but omitted the Quorn "chicken" pieces and chopped Quorn "chorizo" style sausage until the last 15 minutes of cooking. I have to say, despite the fact that I found the taste of the actual "chorizo" pieces themselves rank and picked them out of the finished dish, they may or may not have added some flavour as it was lovely!!
6th Mar, 2017
This is so addictive! Saw comments saying the rice takes much longer than 20-25mins. I bought the "easy cook" long grain white rice from Sainsburys that's par-boiled in the pack and it cooked PERFECTLY! So delicious and great for my weekly lunches. Even tastes amazing reheated.
7th Feb, 2017
Really easy, and extremely tasty!!
6th Feb, 2017
Usually when I decide to cook something new it's never great but this dish was amazing & will 100% cook this again ... may add some chilli next time!
27th Jan, 2017
Absolutely loved this dish, even my fussy son loved it. Thankfully I read some of the comments and used Tesco easy to cook rice. It all cooked perfect timing too. love it
27th Jan, 2017
Really nice recipe - I add in a little garlic and some chilli flakes but otherwise use these quantities. Rice takes a little longer than 25 mins but easy to tell when done.
7th Jan, 2017
Absolutely love this dish, I have been making it regularly for years now. Husband loves it too I've also made it for family. Goes down well every time. I add some chilli flakes as we like it hot.


26th Mar, 2014
I've freezed it several times. As long as you don't used pre-cooked chicken (or anything pre-cooked) you should be ok
23rd Mar, 2014
Hi, Is this freezable? - we've got loads left over. If not, how long does it keep in the fridge?
goodfoodteam's picture
31st Mar, 2014
Hi there. We would not normally suggest freezing rice, for best results make this recipe fresh and don’t freeze it, it will keep in the fridge for up to 3 days but make sure when reheating it that everything is piping hot.


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