Chicken & chorizo jambalaya

Chicken & chorizo jambalaya

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(809 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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Tomayto Tomato
3rd Jan, 2017
Delicious! Will be making again, tastes even better if you make it and then eat it the day after to let the flavours develop. Lots of people saying it took longer to cook, more stock needed... I used Tesco easy cook long grain rice, and the times and quantites above were bang on!
19th Nov, 2016
Its a good one. Just finished ours and I have a very happy girlfriend sitting opposite. I halved the rice to make it for two but kept all the other quantities the same plus peas. I mixed the Cajun seasoning just to reduce the salt from a commercial product. I served it up with tortillas melted cheese and jalapenos. For me it took almost 50 mins to cook the rice and the full 350 ml of stock oh! and plenty of stirring. Worth it though.
16th Nov, 2016
This went down fabulously. Fed 3 adult size portions and is a one pot meal. I cooked the rice separately and added it at the end, leaving it in the warm over for 20 mins which thickened it up (waiting for hubby to return from the gym, but would do that again too). I will add this to our menu plan, maybe once a month as I don't want to overdo it but want to enjoy it as often as possible. Try it, it's lovely.
12th Nov, 2016
Just to reinforce some of the issues brought up previously, this was a really tasty hearty meal, but I found a few flaws in the recipe. It took about 20 minutes longer to cook. I used basmati rice. I also had to keep topping up with boiling water and probably added almost as much liquid again than in stated in the recipe. Having said that, this was an excellent 'bowl meal' that I will definitely be using again and again. It fed three very hungry adults comfortably.
Sweet Potato Al
7th Nov, 2016
Another hit for this house! Had to cook the rice a little longer and add more water every now and then to stop the rice sticking to the bottom of the pan. It easily fed 3, I would actually suggest increasing the portion size for 4 people!
25th Oct, 2016
Made this for family and friends and it was lovely. Probably used about double (maybe not as much) stock and just cooked it longer but it was a lovely consistency, texture and taste. Added peas like others have which added a little greenery.
14th Oct, 2016
I have made this dish for my boys and they love it. I used brown rice which seemed to take forever to cook. I am making it now and I have cooked the rice a little before adding it to the mixture to hopefully speed things up.
13th Oct, 2016
I used chicken thighs which I de-boned and skinned, had to cook a little longer with some extra stock to cook the rice through. Very tasty all-in-one meal.
25th Aug, 2016
Very nice dish but for a slightly more chilli heat I add an extra 1/2 to 1 tsp of hot Chilli powder. All said I love this recipe ! XXX
21st Aug, 2016
Really tasty and very easy to make. I used tinned cherry tomatoes and needed 500ml of stock as it dried up before rice had cooked. Mabe I should've had it on the smaller hob to simmer though. Will definitely make again.


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