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

Chicken & chorizo jambalaya

Magazine subscription – choose a brand-new cookbook when you subscribe
  • Preparation and cooking time
    • Prep:
    • Cook:
  • 容易
  • Serves 4

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

  • Healthy
Nutrition: per serving
Highlight Nutrient Unit
kcal 445
fat 10g
saturates 3g
carbs 64g
sugars 7g
fibre 2g
protein 30g
low in salt 1.2g


  • 1 tbspolive oil
  • 2chicken breasts,chopped
  • 1onion,diced
  • 1red pepper,thinly sliced
  • 2garlic cloves,crushed
  • 75gchorizo,sliced
  • 1 tbspCajun seasoning
  • 250g朗g grain rice
  • 400gcan plum tomato
  • 350mlchicken stock


  • STEP 1

    Heat 1 tbsp olive oil in a largefrying panwith 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 crushedgarliccloves, 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.

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

Goes well with

Recipe from Good Food magazine,April 2011

Comments, questions and tips

Rate this recipe

What is your star rating out of 5?

Choose the type of message you'd like to post

Choose the type of message you'd like to post

Overall rating

A star rating of 4.8 out of 5. 2400 ratings

Sponsored content