Chicken & chorizo jambalaya

Chicken & chorizo jambalaya

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(722 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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6th Mar, 2015
Easy. Very tasty. Lovely warm flavours of the sun, but no chilli heat, so kids loved it too.
27th Feb, 2015
I loved this,however my rice was slightly hard. Have I over cooked it?
1st May, 2015
Not cooked quite enough.
11th Feb, 2015
Had this for dinner tonight. I didn't bother browning the chicken separately. I just fried onions slowly then added chicken, chorizo, peppers and garlic etc. It needs watching and stirring as the rice will soak up a lot of liquid. Very very tasty! We will make again. Also made a veggie version with quorn fillet and quorn chorizo. Delicious!!
4th Feb, 2015
Really easy to cook. Would definitely recommend!
29th Jan, 2015
Really easy to make, takes time but worth it nice and cheap to make too
28th Jan, 2015
I just made this and it burnt !? Why was this ?
Tony M.
27th Jul, 2015
It depends if it burnt because the heat was too high, or because it simply stuck to the pan? You might need to add more liquid (several other commenters have mentioned this), and you also may need to stir it quite often. I tend to find my shallow paella pan means my paella sticks – so I just cook it in a depper pan and avoid scraping the bottom when serving!
4th Feb, 2015
Try using more stock - I use 450 ml. Also, I finish it off in the oven, rather than the stove top. Saves stirring and sticking. Hope this helps
1st Feb, 2015
I've had this problem too, in my experience making this recipe you can't just leave the rice to cook, you have stir it fairly frequently otherwise the bottom burns.


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