Try our chicken and chorizo jambalaya, then check out our paprika chicken, chorizo pasta bake and chicken and bacon pasta bake, plus discover more warming one-pot recipes.

This easy one-pot meal is influenced by several cuisines, including French and Spanish, but it's more commonly associated with the southern states of America. It always includes a type of sausage, (chorizo, in this case), as well as pork or seafood in place of – or in addition to – the chicken.

How to make the perfect chicken and chorizo jambalaya: cook's tips

  • Short on time? Use a ready-made soffritto mix in place of the onion and celery. Often found in the freezer cabinet they are handy to have.

How to serve chicken and chorizo jambalaya: Serve with steamed spinach or a crisp green salad.

Can it be made in advance? To prep ahead chop all the ingredients and chill until ready to use.

Chicken and chorizo jambalaya recipe


  • 100g chorizo, sliced
  • 1 onion, finely chopped
  • 2 celery sticks, finely chopped
  • 1 green pepper, chopped
  • 2 chicken breasts, diced
  • 1 garlic clove, crushed
  • 1 tbsp Cajun seasoning
  • 300g long-grain rice
  • 400ml chicken stock
  • 400g can chopped tomatoes


  • STEP 1

    Dry fry the chorizo in a large pan with a lid until it starts to release its oils. Tip in the onion and celery, and cook over a moderate heat stirring occasionally, until the onion is softened. Add the green pepper and chicken, and cook until the chicken is evenly browned.

  • STEP 2

    Stir in the garlic and cook for 2 mins before adding the Cajun seasoning, rice and some salt. Stir well to ensure the rice is coated in the spice and oil. Stir the stock into the rice mixture along with the tomatoes. Simmer gently, covered, for 20-25 mins, stirring once or twice until the rice is cooked.

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