Chicken & chorizo jambalaya

Chicken & chorizo jambalaya

  • 1
  • 2
  • 3
  • 4
  • 5
(736 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
Save to My Good Food
Please sign in or register to save recipes.


  • 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.

You may also like

Ads by Google

Comments, questions and tips

Sign in or create your My Good Food account to join the discussion.
6th Aug, 2015
I make this at least once a fortnight - only change I make is I cook the chorizo with the chicken to release the oils. Stir frequently as it does stick to the bottom...
27th Jul, 2015
This is a great dish and makes a weekly appearance! Speedy and tasty, I like to add king prawns and peas to mine too. Really good for packed lunches the next morning (if there are any leftovers that is!)
4th Jul, 2015
Makes a nice chance to the dinner table, everyone likes it so is a winner
26th Jun, 2015
Made this tonight and didn't change anything (though I made my own cajun spice as the one in Tesco's was full of mainly salt and additives - there are loads of cajun spice mixes online and it only literally takes seconds to make your own so why not!) Was a big hit with the family, will definitely be adding this to the list of regular recipes. Only advice I would add would be to cook this in a non stick pot if possible as the rice does need stirring a lot or it sticks to the bottom. I used Thai jasmine rice as that's what i had here, its more sticky in general so perhaps that played a part. Secondly I found that the as a result of all the stirring that the chicken broke up a bit so next time I'll try making the chicken chunks bigger and very quickly brown the chicken initially on a higher heat. This is one of those dishes that one could easily add to get more veggies, so putting in some frozen peas near the end and maybe some mushrooms should work well too.
aliciapearce23's picture
17th Jun, 2015
One of my favourite dished to make and eat. Really simple and great for freezing. Next time I would add peas and a little more chorizo but otherwise perfect dish!
jomonki's picture
5th Jun, 2015
This recipe is so quick and easy to do and makes a really tasty dinner. It has become a regular in our house as we usually have the ingredients in the cupboard so we can get a lovely meal on the table in next to no time. It is just the two of us but I don't half the recipe as it heats up well for lunch the next day. It also freezes quite well.
22nd May, 2015
Really nice recipe, tastes good and is a great healthy mid week meal. I approximately halved the ingredients to make for two, which worked great, it does make a very generous portion. Some comments below from people having issues with the timing, which I didn't have an issue with - I did use brown rice rather than long grain, so that might have made a difference, and I used 200g passata instead of plum tomatoes. I did have to add a bit more water (used around 250ml overall, rather than 175). Can recommend this recipe happily.
12th May, 2015
Love love this recipe. We sometimes cheat and use microwave rice. Once microwaved we still leave it for about 20 minutes so it soaks up all the flavour but makes it a quicker supper to make after work :)
11th May, 2015
We still prefer Aug 2001 recipe which uses andouille/smoked pork sausage
25th Apr, 2015
I honestly can't see what the fuss is about. Found it really salty. It was ok but wouldn't make again.


Be the first to ask a question about this recipe...Unsure about the cooking time or want to swap an ingredient? Ask us your questions and we’ll try and help you as soon as possible. Or if you want to offer a solution to another user’s question, feel free to get involved...
Be the first to suggest a tip for this recipe...Got your own twist on this recipe? Or do you have suggestions for possible swaps and additions? We’d love to hear your ideas.