Chicken & chorizo jambalaya

Chicken & chorizo jambalaya

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(747 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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27th Oct, 2015
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
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'.
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!!
25th Sep, 2015
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.
22nd Sep, 2015
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!
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)
5th Jan, 2016
Probably should read :- stir the chicken back in with the rice, tomatoes & stock. Regards Bryony
16th Sep, 2015
I believe it means that you add the rice at the same time as you stir the chicken back in, so just before you add the stock. Otherwise the rice wouldn't have any liquid to cook in.
16th Sep, 2015
It means stir the chicken back in, (to the frying pan along) with the rice :-)
6th Sep, 2015
I didnt have very big hopes with this dish but I really liked it. Its simple, filling, tasty and cheap. I totally agree with all the comments saying to be careful with salt. The Cajun spice I got from supermarket was 69% salt! so I had to make my own Cajun with reduced amount of salt. It's important because chorizo and stock are also very salty so if you are not paying enough attention to this it can easily become uneatable. Also the amount of moisture to cook the rice is not big enough. I only made 2 portions but I had to add at least 100 ml of extra water (do not use more stock and make it even more salty) in order to make it soft. Simmer it on the smallest fire you have because dry rice burns easily, don't leave it without mixing for more than 5-10 minutes. Like this there is no way it's not gonna be a success. It's not a very fancy dish but it's good when you don't feel like peeling potatoes, making salad, preparing meat etc. For sure I am gonna make it again soon.


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