Chicken & chorizo jambalaya

Chicken & chorizo jambalaya

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(712 ratings)

Prep: 10 mins Cook: 45 mins

Easy

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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Ingredients

  • 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
    Onion

    Onion

    un-yun

    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
    Chorizo

    Chorizo

    chore-reeth-oh

    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

Method

  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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kiwilady
4th Nov, 2015
I used 3 chicken breast, two peppers, two cans of tomatoes, 125g of chorizo, 600mls stock, a touch more cajun spice, a spoonful of tomato puree and added peas and sweetcorn towards the end. It was nice but I wouldn't say amazing. Served with sour cream with smoked parika on top and tortilla chips as one comment suggested and they complimented it well. To me it was a little bland. I would make again but I would add more spice and also spicy chorizo.
nandavies
30th Oct, 2015
I had all the ingredients for this recipe except for the Cajun seasoning. After a little deliberation I went out and bought some. Sooo glad I did. This was delicious!
SueChef1
29th Oct, 2015
2.55
It's a bit on the heavy side and not one of the best I've found on this fabulous site. I used rice with pumpkins seeds and nuts and having read various comments added extra stock. Very easy to make - may not do so again given the latest scare about processed meats!
marian72
27th Oct, 2015
5.05
Thought it was very good. Did feel I needed to top up the water in the pan to allow the rice to cook. Did take a little longer for the rice to cook. Kids loved it. Thank for recipe.
BGidman
27th Oct, 2015
2.55
This recipe doesn't work with long grain rice, it takes 45mins+ to get the rice somewhere near soft. I would suggest using basmati rice next time which may work will keep you posted. Otherwise the flavours were good let down by vague recipe.
Pee's picture
Pee
1st Feb, 2016
I've cooked this loads of times over the last 4 years and used basmati rice on one occasion as I'd run out of long grain and I felt it just didn't work. The basmati cooked really quickly, not giving time for the other flavours to develop, the tomatoes to break down and the smaller grains were almost swallowed up by the other ingredients making it a bit 'soupy'.
rumercooper
29th Sep, 2015
Really enjoyed this meal, however swapped the chicken for prawns, and added BBQ Sticky Chicken spice since had no Cajun, and really enjoyed it!!
Vojera
25th Sep, 2015
5.05
I love this recipe. It's very simple but makes a hearty and warming meal. I doubled the amount of chorizo because I love it. I also didn't use a full stock cube (I dissolved one cube in a pint of hot water and then only used 350ml as per the recipe) which meant it wasn't too salty. The extra stock is handy to have on the side in case you cook the rice out too quickly and it soaks up all the liquid.
D0ddy
22nd Sep, 2015
5.05
Just made this, it was lovely! After reading some of the comments regarding the salt, I used a reduced salt stock cube and it turned out pretty much perfectly seasoned for my tastes. The ingredients are standard store cupboard essentials too, so I'll definitely be making this again!
chefanthony
16th Sep, 2015
I see from the reviews that this dish must be great but I have an issue. Under Method - number 2. it says: Stir the chicken back in with the rice, add the tomatoes and stock. Q. Where did the rice come from ? Q. What did we do with the rice before (Stir the chicken "back in with the rice," add the tomatoes and stock. ) Was this a typo which meant to read "Then add the pepper, garlic, chorizo and Cajun seasoning, (AND RICE?) and cook for 5 min's more. Please advise Tim (Slightly Dim)

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