Chicken & chorizo jambalaya

Chicken & chorizo jambalaya

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(708 ratings)

Prep: 10 mins Cook: 45 mins

Easy

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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Ingredients

  • 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 breast, chopped
  • 1 onion, diced
    Onion

    Onion

    un-yun

    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
    Chorizo

    Chorizo

    chore-reeth-oh

    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

Method

  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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Mywayhighway
7th Feb, 2017
5.05
Really easy, and extremely tasty!!
mrussell90
6th Feb, 2017
5.05
Usually when I decide to cook something new it's never great but this dish was amazing & will 100% cook this again ... may add some chilli next time!
bsl.cancellieri...
27th Jan, 2017
5.05
Absolutely loved this dish, even my fussy son loved it. Thankfully I read some of the comments and used Tesco easy to cook rice. It all cooked perfect timing too. love it
sophydix
27th Jan, 2017
5.05
Really nice recipe - I add in a little garlic and some chilli flakes but otherwise use these quantities. Rice takes a little longer than 25 mins but easy to tell when done.
patty77
7th Jan, 2017
5.05
Absolutely love this dish, I have been making it regularly for years now. Husband loves it too I've also made it for family. Goes down well every time. I add some chilli flakes as we like it hot.
Tomayto Tomato
3rd Jan, 2017
Delicious! Will be making again, tastes even better if you make it and then eat it the day after to let the flavours develop. Lots of people saying it took longer to cook, more stock needed... I used Tesco easy cook long grain rice, and the times and quantites above were bang on!
fretmanfoody
19th Nov, 2016
Its a good one. Just finished ours and I have a very happy girlfriend sitting opposite. I halved the rice to make it for two but kept all the other quantities the same plus peas. I mixed the Cajun seasoning just to reduce the salt from a commercial product. I served it up with tortillas melted cheese and jalapenos. For me it took almost 50 mins to cook the rice and the full 350 ml of stock oh! and plenty of stirring. Worth it though.
tchadfield
16th Nov, 2016
5.05
This went down fabulously. Fed 3 adult size portions and is a one pot meal. I cooked the rice separately and added it at the end, leaving it in the warm over for 20 mins which thickened it up (waiting for hubby to return from the gym, but would do that again too). I will add this to our menu plan, maybe once a month as I don't want to overdo it but want to enjoy it as often as possible. Try it, it's lovely.
susyj
12th Nov, 2016
Just to reinforce some of the issues brought up previously, this was a really tasty hearty meal, but I found a few flaws in the recipe. It took about 20 minutes longer to cook. I used basmati rice. I also had to keep topping up with boiling water and probably added almost as much liquid again than in stated in the recipe. Having said that, this was an excellent 'bowl meal' that I will definitely be using again and again. It fed three very hungry adults comfortably.
Sweet Potato Al
7th Nov, 2016
5.05
Another hit for this house! Had to cook the rice a little longer and add more water every now and then to stop the rice sticking to the bottom of the pan. It easily fed 3, I would actually suggest increasing the portion size for 4 people!

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crex82
26th Jan, 2017
Slightly random but is there a way of making a vegi version of this? I love this recipe but need to cook for friends, one of them is vegi so thought I could do the same receipe but split it and do one with chicken and one with something else?
goodfoodteam's picture
goodfoodteam
31st Jan, 2017
Thanks for your question. A lot of the flavour from this dish comes from the chorizo. We'd suggest cooking an alternative dish and we have a few vegetarian rice-based dishes here. Hope you find one you like! http://www.bbcgoodfood.com/search/recipes?query=rice+pot#query=rice+pot&path=diet/vegetarian
keamari
17th Jul, 2016
5.05
Would this work on with risotto rice? I used easy cook rice as I thought basmati which I normally use might go a bit stodgy.
goodfoodteam's picture
goodfoodteam
11th Aug, 2016
Thanks for your question. We would not suggest using risotto rice for this recipe. We triple test all our recipes and can assure you that long grain rice works really well - the method of cooking is ideal for this type of rice. Hope this helps!
francescaplows
10th Jun, 2016
I don't have a frying pan with a lid and my frying pan is probably too shallow for this dish. Can I use a saucepan with a lid instead?
gattycat
12th Jul, 2016
I've done this! I ended up with way too much for my frying pan so I split the rest into a saucepan with a lid. As long as you make sure to give the meat, onions and chorizo enough space to brown properly, then it's not so much of a problem if you're crowding things a bit when you add the rest of the ingredients, I'd say.
Scubalu
26th Jan, 2016
Has anyone tried freezing this? Would be interested to know if it freezes well
gattycat
12th Jul, 2016
Have regularly frozen this with no issue, but then I don't mind soft-ish rice.
goodfoodteam's picture
goodfoodteam
21st Mar, 2016
We wouldn't recommend freezing this. Cooked rice dishes can end up a little mushy once defrosted and reheated unless you allow for this by undercooking the rice before it is frozen.
portiag2
4th Nov, 2015
Hi, it looks lovely but is it supposed to be sticky like risotto? In the picture it looks dry but mine turned out quite sticky. Thanks

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avivaa's picture
avivaa
15th Aug, 2016
5.05
Excellent recipe, it is one of my most frequently made dishes! Lends itself very nicely for tweaking, too. If you'd like to make it extra Cajun, add prawns. If you like it spicy, add half (or whole if you're feeling adventurous) a fresh red chilli pepper. I also like to add a yellow bell pepper and some chestnut mushrooms just for the extra veggies and deliciousness. I've found that you can keep the same amount of water and it'll cook just fine. But, again: even as it is written in the basic recipe, it's great!
keamari
17th Jul, 2016
5.05
I tried this yesterday as was looking for a recipe to use io chorizo. Was very easy to make. Absolutely delicious. Instead of tinned tomatoes, because I was cooking 1/2 the quantity I used 2 fresh plum tomatoes and it was perfect with a little extra liquid.
Love real food
18th Apr, 2016
5.05
If (like me) you prefer to use brown rice, then it won't cook in the 20-25 minutes specified in the recipe. Instead, put the rice on to boil in the stock first thing, then make the rest as per instructions. By the time you're ready to add the rice back in, it's already partially cooked and speeds everything up. You'll also need more stock than the recipe says (or else it goes dry and sticks to the bottom of the pan, whilst the rice is still hard), and therefore you'll also need more spice (to compensate for being extra diluted with more stock). Finally, I'm a vegetarian, so I made this using quorn chicken and quorn chorizo. It's a lot tastier than a lot of veggie dishes, so one to bear in mind if you have veggies coming to dinner (there are only so many times we can eat veg lasagne, even the really nice ones). If you do make a veggie version, there's no need to pre-cook the quorn chicken or quorn chorizo, you can just shove everything in the pan at once, meaning the entire recipe only takes as long as your rice takes to cook (in the case of my brown rice, about 45 mins).
chris4food
4th Feb, 2015
3.8
I've made this on a number of occasions, and I think it works best if you finish off the cooking in the oven. Either use a suitable pan for both stove top and oven, or transfer to suitable dish once you've brought it to the boil. Another thing which previous posters have mentioned is that there is insufficient stock in the ingredients. I use 450 ml rather than 350 recommended. It's always turned out great and everyone loves it.
Kirni1985
30th Sep, 2014
5.05
Absolutely delicious - Made this last night for dinner. I added extra water and reduced it down. Also added prawns right at the very end and extra cajun spices but it was gorgeous and ive just had leftovers for my lunch today.
soupdragon235
14th Aug, 2014
Make your print option printer friendly. I printed out a recipe, got 3 pages only the first had the recipe the rest was unnecessary rubbish
Lovenow
23rd Sep, 2014
I use Mastercook software to keep my recipes in order and print from there. It's super cheap and downloads recipes from food blogs with a couple of clicks.