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

Chicken & chorizo jambalaya

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Rating: 5 out of 5.2344 ratings
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  • Preparation and cooking time
    • Prep:
    • Cook:
  • Easy
  • Serves 4

A Cajun-inspired rice pot recipe with spicy Spanish sausage, sweet peppers and tomatoes

  • Healthy
Nutrition: per serving
HighlightNutrientUnit
kcal445
fat10g
saturates3g
carbs64g
sugars7g
fibre2g
protein30g
low insalt1.2g
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Ingredients

  • 1 tbsp olive oil
  • 2 chicken breasts, chopped
  • 1 onion, diced
  • 1 red pepper, thinly sliced
  • 2 garlic cloves, crushed
  • 75g chorizo, sliced
  • 1 tbsp Cajun seasoning
  • 250g long grain rice
  • 400g can plum tomato
  • 350ml chicken stock

Method

  • STEP 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.

  • STEP 2

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

  • STEP 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.

  • STEP 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.

RECIPE TIPS
USE UP LEFTOVER CAJUN SEASONING
Cut 2 chicken breasts into strips, mix 1 tbsp of Cajun seasoning with a little oil and rub all over the chicken. Fry for 6-8 mins until golden and cooked through. Serve with guacamole, soured cream, a tub of salsa and some flour tortillas.

Try this easy prawn jambalaya recipe from our sister title olivemagazine.com/prawn-jambalaya.

Goes well with

Recipe from April 2011, April 2011

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Overall rating

Rating: 5 out of 5.2344 ratings
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