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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29th Jun, 2016
I usually make chorizo and prawns with rice and cherry tomatoes and so this is a variation on that. I had the rice par-boiling while I cooked the chicken and vegetables and so it didn't dry out it. I will add more chorizo next time and some peas as others have done. Quick and very will be a regular at our table!
25th Jun, 2016
This works well with quorn pieces instead of chicken, and omitting the chorizo. With quorn, its possible to do this dinner in a slow cooker. For 2 people add all the following to the slow cooker and cook on HIGH for 2-3hours. Make sure rice is covered fully by the liquid. 150g quorn pieces 1-2 onion, diced (or use 160g frozen onion) 1-2 red pepper, thinly sliced (or use 160g frozen sliced pepper) 1 garlic cloves, crushed 1/2 tbsp Cajun seasoning 125g easy cook long grain / basmati rice (rinse until water runs clear before putting in slow cooker) 400g can plum tomato 100ml chicken or vegetable stock stock
4th Jun, 2016
Added a teaspoon of chilli, peas and beans just to bulk out and add some greenery. Used brown rice. Needs to cook for much longer. A squeeze of lime at the end hits the spot
2nd Jun, 2016
My Daughters and I loved this dish, it's so easy to make and tastes great. I used some Schwartz extra spicy seasoning to give it a bit more of a kick.
26th May, 2016
This is a real easy and tasty recipe. Just follow the recipe and you can't go wrong. Just to add a bit extra Veg in we put 200g of frozen Peas in for the last 6 minutes cooking. But be warned it does need more cooking and liquid for the rice to be cooked than the recipe suggests. If you stick to the recipe timings and liquid amounts your rice will be al dente.
surfnirvana's picture
20th May, 2016
Delicious & very easy to make. Added peas for a bit of greenery and squeeze of lime. Will make again.
16th May, 2016
I've made this lots of times now and it's always delicious, although I never measure the Cajun seasoning so it can vary in spiciness! I halve the ingredients to make this for two people but still make up the full quantity of stock and usually use around 2/3 of it. As other reviewers have mentioned, it does have a tendency to stick so make sure not to let it dry out too much or sit for too long without being stirred! 5*
25th Apr, 2016
made this for my partner and his daughter, made a few slight changes to make it my own and it turned out fab !!
24th Apr, 2016
Power food!!! Absolutely awesome. I eat this all the time.
24th Apr, 2016
Easy recipe for the weekend. The boy loved it!


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