Chicken & chorizo jambalaya
Chef DefneKitchen Studio chef · October 13, 2026A one-pan rice dish in the Cajun style, with chicken, chorizo, red pepper and tomatoes cooked together until the rice is soft. Mildly spicy and easy to put together on a weeknight.
Calories are an AI estimate, for information only.
Ingredients · 10
4 servingsTap what you already have; add the rest to your list in the app with one tap.
- Olive oil1 tbsp
- Chicken breastsChopped2
- OnionDiced1
- Red pepperThinly sliced1
- Garlic clovesCrushed2
- ChorizoSliced75 g
- Cajun seasoning1 tbsp
- Long grain rice250 g
- Plum tomatoes (canned)400 g
- Chicken stock350 ml
Method · 4 steps
- 1
Warm 1 tbsp of olive oil in a large lidded frying pan. Add 2 chopped chicken breasts and cook for 5-8 mins, turning, until golden brown, then lift them out and set aside.
- 2
In the same pan, soften 1 diced onion over the heat for 3-4 mins.
- 3
Next, add 1 red pepper (thinly sliced), 2 garlic cloves (crushed), 75g chorizo (sliced) and 1 tbsp Cajun seasoning. Cook for another 5 mins.
- 4
Put the chicken back in, along with 250g long grain rice, the 400g can of tomatoes, plus 350ml of chicken stock. Put the lid on and leave to bubble gently for 20-25 mins, by which point the rice should be soft and cooked through.
