Chicken & chorizo jambalaya

Chicken & chorizo jambalaya

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(751 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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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.
Tony M.
27th Jul, 2015
Did you use ready-made Cajun spices? Another user has mentioned they are full of salt. Otherwise, I can't see how it could be salty, as there is none in the recipe; unless you made up the chicken stock too strong? Do try again, it ought to be delicious, and the only salt ought to come from the chorizo (so don't add any more!)
23rd Apr, 2015
Yummy! And very easy
12th Apr, 2015
This has become a firm family favourite.It is so tasty we have it once a week.
7th Apr, 2015
Awesome, added king prawns and extra spices though like other users and found it much improved. I will say I found the juice and stock together made it very sauce and had to reduce it down a lot but was awesome. Loved the tip about finishing it in the oven to.


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