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

Chicken & chorizo jambalaya

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(1752 ratings)

Prep: 10 mins Cook: 45 mins


Serves 4

狠狠噜天天噜日日噜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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17th Apr, 2020
Great recipe, though I began cooking the rice at the same time as the chicken (in a separate pan using the stock). The whole family, including my young children, loved it. We will make it again.
16th Apr, 2020
Great easy one pot. It’s become a regular in our house. I make this for 2 and adjust the rice and chicken but use a whole tin of chopped tomatoes and a splash of stock. It took 20 minutes to cook.
9th Apr, 2020
100% doesn't take 20-25 min for the rice to cook in this dish. My advice would be to read the cooking instructions on the rice itself and if your adding it straight to the dish multiple the cooking time by at least 3! THE ALTERNATIVE, which is what I usually do (but thought I would follow this), while frying everthing off, cook the rice off in a chicken/vegie stock. Part cook the rice (like al dente for paster) then add all the saucepan contents, rice and stock, then cook down until rice is fluffy. I hope this helps people.
Chris Brown's picture
Chris Brown
8th Apr, 2020
Great recipe. Tastes delicious. My only issue is that it takes a lot longer to cook than what it says on here. The instructions say 20 minutes for the rice to soften. It actually took closer to 1 hour and 20 minutes for us before the rice was soft enough.
22nd Mar, 2020
Love this receipe. So tasty and everyone loves it. The only change I make is to add a level teaspoon of chilli flakes for extra heat. Long grain rice works best as more robust but basmati also works as long as you keep on a low simmer. In fact, this works best is simmered slowly once rice added to stop sticking with only an occasional stir - too much checking will slow cooking time. This makes about 6 adult portions, taste even better on the second day and freezes brilliantly.
15th Mar, 2020
One of my all time faves. I like to thrown in extra veggies like courgettes and sweetcorn too
10th Mar, 2020
This is a firm favourite for us, we don’t like the rice cooked in the same pot as we prefer a bit more sauce so we cook the rice separately, I also add extra chorizo, one fresh chilli and some smoked paprika to it for extra oomph. I serve it with Greek yoghurt on the side and it’s even better the next day for lunch!
8th Mar, 2020
Great recipe, really tasty, easy to make and everyone loves it.
27th Feb, 2020
Delicious!! We eat a plant based diet so I swapped the chicken for iceland's no chick strips and the sausage for Richmond's meat free. Worked fine. I did add extra water during cooking and a bit more cajun spice. Just polished the left overs off which we're just as yummy microwaved at work :)
24th Feb, 2020
Really good! Glad I decided to give it a stir at 22 mins as it was catching. Made exactly as described and will enjoy making variations in the future. Easy and tasty and pretty low cal!


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. http://pursuit-film.com/review/best-rice-cookers 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


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: http://allrecipes.com/recipe/149221/cajun-spice-mix/ 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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