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

Chicken & chorizo jambalaya

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(1584 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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24th Jan, 2020
Absolutely lovely! Something we all love although I did add a bit more chicken and chorizo as thought the portion sizes might be a bit small. Had to make it quicker tonight so started cooking the rice separately while I did the other stages. My son even said tonight I could add broccoli to it (we have a running family joke about broccoli always being served..), add what you like!
16th Jan, 2020
One pot wonder! Absolutely delicious, all my kids loved it. Made extra so we could have leftovers but it all got eaten. Endless variation possibilities with extra veg or even prawns. Minimal prep, minimal washing-up, maximum taste!
2nd Jan, 2020
One of our family favourites! We cooked this many times for friends and family and it’s always been a hit! I usually put a bit more chorizo in for a fuller flavour but it’s not necessary.
Megan Mcguire's picture
Megan Mcguire
23rd Dec, 2019
Taste lovely! However I added 500ml of water and find it quite dry by itself & almost like its missing something. Going to try it in a wrap next with sour cream. X
Leelijordan's picture
22nd Nov, 2019
Absolutely delicious, so simple, I make it regularly. Freezable and tastes just as good! Throw in a tin of corn with the rice for an extra veg! Yum!
18th Nov, 2019
Fab recipe - it's delicious. I used 500ml stock as suggested by others and it was perfect. Lovely for leftovers the next day too
30th Oct, 2019
This is so tasty! The whole family love it and it’s great eaten cold the next day. I would definitely add more stock, I find about 450m works perfectly. I add more garlic & another pepper but you can pretty much put in what you like. I love the simplicity of this recipe, it’s so easy. Highly recommend!
27th Oct, 2019
Very tasty! Did take a lot more stock than stated and extra cooking time so I was glad I read other comments before starting. Also followed earlier comments' advice and added yellow pepper, extra garlic and peas. Clear plates all round. Wanted to take some for lunch tomorrow but think it will be demolished before then!
Vicky Moffett's picture
Vicky Moffett
18th Oct, 2019
Was a delicious meal. Very different to what we would usually cook. The recipe was super easy to make. I cooked the chorizo for a bit longer until I got some nice colour on it for flavour. Yummy!
7th Oct, 2019
Also used 500ml, added some mushrooms and extra Cajun spice. Really nice! Topped with spring onion and chill flakes to serve


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?
goodfoodteam's picture
2nd Jul, 2019
Thanks for your question. This recipe wasn't designed for the slow cooker and would require some amends to ingredients, quantities and timings. We are unable to give specific instructions without retesting.
Rafi Benady's picture
Rafi Benady
30th Apr, 2019
Can you cook this in a rice cooker, if so, how?
goodfoodteam's picture
1st May, 2019
Thanks for your question. This dish was not designed to cook in a rice cooker. Rice cookers are generally just for rice and sometimes other grains. However you can get multi-cookers that include rice cooking, pressure cooking and slow cooking. Take a look at this feature for more information. If you already have a multi-cooker cooker, you'll need to refer to handbook for guidance on how to adapt the recipe.
2nd Feb, 2019
Will it freeze


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!
17th Jul, 2016
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.


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