Chicken & chorizo jambalaya in a shallow cast iron dish with wooden spoon

Chicken & chorizo jambalaya

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(1935 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 1 tbsp olive oil in a large frying pan with a lid and brown 2 chopped chicken breasts for 5-8 mins until golden.

  2. Remove and set aside. Tip in the 1 diced onion and cook for 3-4 mins until soft.

  3. Add 1 thinly sliced red pepper, 2 crushed garlic cloves, 75g sliced chorizo and 1 tbsp Cajun seasoning, and cook for 5 mins more.

  4. Stir the chicken back in with 250g long grain rice, add the 400g can of tomatoes and 350ml chicken 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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David Charles's picture
David Charles
4th Jul, 2020
I add peas to mine and it’s delicious.
Janet K
2nd Jul, 2020
This is delicious! A hit with all the family.
Samantha Ali's picture
Samantha Ali
30th Jun, 2020
I added some more vegetables to this dish such as carrots, broccoli, cabbage, cauliflower. I used a can of diced tomatoes instead of plum tomatoes. Definitely needed more stock and increased cooking time. Overall, the dish needed salt and I also topped with Parmesan and mozzarella cheese. I used chicken Vienna sausages from the tin since I don’t eat ham products. It was good and lasted a few days so I had to freeze some.
29th Jun, 2020
Easy and delicious. Rice takes a bit longer to cook than stated (easy cook basic white rice) and you cannot leave it to simmer unattended or the rice sticks and burns- need to give it a quick stir every 5 mins or so. This has become a firm family favourite.
21st Jun, 2020
Wonderfully simple and tasty. I used a pressure cooker. This involved frying the ingredients as per steps 1-3 then placing it all in the pressure cooker for 15 minutes. Yum.
Lisa Jane's picture
Lisa Jane
18th Jun, 2020
Loved it. Used 500ml of chicken stock and seasoned with salt and pepper at the end. It was beautiful
18th Jun, 2020
This is a great recipe - really tasty and so easy to adapt to suit your preferences. I added more chorizo, garlic and chilli flakes. I'm confused about how it took people so long cook after adding the rice? I had a lid on mine and it was done in 15 minutes. I added a bit more stock and simmered for another 5 mins and it was perfect.
13th Jun, 2020
Agreed Needs more stock as others have advised before. Tasty
11th Jun, 2020
USE A LID people
Nicola Eaton's picture
Nicola Eaton
31st May, 2020
Turned out great


John Cusackk's picture
John Cusackk
24th Jun, 2020
I was making this recipe in a big pan and the rice at the bottom of the pan burned quite severely before the rice at the top was even completely finished. I used a cover but I’m not sure if the temperature or type of pan was at fault, but I’d love to make this again and preferably not burn it! Lol Any help would be much appreciated.
lulu_grimes's picture
28th Jun, 2020
Hi, Was your pan quite solid and the lid tightly fitting? If the recipe burns at the bottom it can be because the pan is thin and the lid is letting too much steam escape. Try cooking it over a lower heat, just enough to make the liquid simmer, and if the lid doesn't fit well or has steam holes in it then try putting another pan or board on top instead. I hope this helps, Lulu
REECE Burgess's picture
REECE Burgess
16th Jun, 2020
is there a possible side you can add such as, a naan bread or something like that?
lulu_grimes's picture
21st Jun, 2020
Hi, Yes you could serve this with bread - or even some fried potatoes. Lulu
30th Sep, 2019
I really fancy making this as the reviews are so good but I don’t eat chorizo or other sausage. Any suggestions as a suitable substitute? Thanks!
goodfoodteam's picture
3rd Oct, 2019
Thanks for your question. You can add another chicken breast to ensure there's enough meat and an extra 1 tsp of Cajun seasoning for flavour. Enjoy!
Kasey Roysdon's picture
Kasey Roysdon
2nd Sep, 2019
What setting is best for this dish low medium or high?
9th Aug, 2019
Can it be frozen?
goodfoodteam's picture
13th Aug, 2019
Thanks for your question. This dish does not freeze and reheat well. The consistency and texture will be diminished. All our recipes that are freezable are marked with a blue star above the nutritional information. We hope this helps you select your recipes.
2nd Jul, 2019
Can this be made in a slow cooker?


2nd Feb, 2020
Served with a big dollop of Creme fraiche on top
15th Sep, 2019
I use chicken thighs instead of chicken breast - works wonders as there is no risk of overcooked chicken.
24th Jul, 2018
Cut up the chicken & put in a bowl, add the Cajun seasoning ( Schwartz spicy Cajun is really good ) and turn the chicken over and over till it’s all pretty well coated then cover the bowl with cling film. Pop in the fridge over night; it really get well in to the chicken by the following day. Also, I cook mine in the oven ( any dish with a lid is fine ) gas mark 6 for 40 mins. Take out at 20 mins though to stir then just pop back in the oven.
4th Dec, 2017
Refrigerate overnight and eat the next day! I was a bit ho-hum about this after making it, but eating warmed up leftovers the next day was a very different experience—much more flavour! This is one of those dishes that improves after a night in the fridge.
19th Nov, 2017
As I coudn't find cajun spices in Spain, I did my own mix following a recipe I found on internet! 2 tablespoons garlic powder 1 tablespoon black pepper 1 tablespoon onion powder 1 tablespoon cayenne pepper 1 tablespoon dried oregano 1 tablespoon dried thyme 2 tablespoons salt
9th Oct, 2017
I used to make this years ago and remembered that the rice takes a long time to cook (nearer to 40 minutes using long grain). To ensure the chicken doesn’t dry out but the flavours have a chance to infuse and develop I use boneless chicken thighs, which I trim. It’s so much tastier this way. If you are making a traditional Jumbalaya hen you should use celery, onion and green pepper. This is traditional in all types of Cajun cooking. I add two stalks of finely chopped celery with he onions. Once this is cooked it is just for the flavour. I also add a teaspoon of smoked paprika and use a smoked sausage rather than chorizo so it’s not as salty. If you like spice I would advise adding some chilli powder or a fresh chilli. If you use too much Cajun spice it tends to get a touch salty (only use one stock cube too for the same reason!). It’s a great one pot meal and I’ve not found anyone who doesn’t enjoy it.
Ellie Theobalds
15th Jun, 2017
I also like to add peas for the last couple of minutes as they add colour and an extra veg. Enjoy!
15th Jun, 2017
Since I hardly use salt when cooking I always prefer the low salt or non salt spice mixes. I could only find a version in the shops here that contained quite a lot of salt (it contained 51% salt!!!), so I made it myself. I used the recipe I found here: I left out the salt completely when I made a batch of the cajun spice mix. I didnt add salt to the dish myself, because there was salt in the chicken stock cubes and the chorizo. I prefer to use short grain rice (paella rice) instead of long grain rice I also like to add green beans. I use a bag of frozen green beans of 450 grams and I boil them for a few minutes before adding them in at the same time as the tomato/garlic/chorizo. When you're cooking for just one person, like I do, I think this dish is a good choice to make in one batch and put in the freezer in portion sizes for another day.
KarenP@123's picture
25th May, 2017
I used the rice cooker for my dish. Works fine but you going to need to add more liquid plus stand over it once it becomes sticky or it risks burning.
avivaa's picture
15th Aug, 2016
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!


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