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Chicken and chorizo jambalaya in a pan with a spoon

Chicken and Chorizo Jambalaya

  • Author: caroline
  • Total Time: 55 minutes
  • Yield: 1 1x


Straight from the kitchens of Louisiana, this chicken and chorizo jambalaya combines tender meat with a spiced tomato sauce.

The default recipe serves 1.


  • 1 tsp olive oil
  • 1 medium chicken breast (around 120g / 4.2oz), cut into bite-sized pieces
  • 50g / 1.75oz chorizo, sliced (see note 1)
  • 1/2 red pepper, diced
  • 1/2 green pepper, diced
  • 1/2 stick of celery, diced
  • 1/4 onion, diced
  • 1 clove garlic, minced
  • 75g 1/3 cup basmati rice (see note 2)
  • 100g / 3.5oz tinned chopped tomatoes
  • 125ml / 1/2 cup chicken stock

Spice Mix:

  • 1/4 tsp cayenne pepper (see note 3)
  • 1/2 tsp paprika
  • 1/2 tsp dried thyme
  • 1/2 tsp cumin


  1. Heat the oil in a deep frying pan (skillet) or a large saucepan over medium-high heat. 
  2. Add the chicken and cook for 3 minutes until browned all over.
  3. Add the chorizo, celery, pepper and onion and cook for around 6 minutes until the onion has softened. Add the garlic and cook for a further minute. 
  4. Add the spice mix to the pan and cook for a further minute before adding the rice, tomatoes and stock.
  5. Bring to a simmer and then cover and reduce the heat and cook for 20-25 minutes. 


  1. This recipe calls for cured Spanish chorizo – if you have non-cured Mexican chorizo then add to the pan at the beginning of the recipe with the chicken.
  2. For this recipe, you don’t need to wash the rice first as the starch on the grains actually help the sauce to thicken.
  3. Depending on your spice threshold, I would categorise this as mild to medium. You can make it hotter by increasing the amount of cayenne or even adding some sliced jalapenos. 
  4. You can store cooked jambalaya in the fridge for up to 3 days. To reheat you can either add it to a pan on the hob/stove or place it in the oven with a splash of water if needed. You can also heat in the microwave, covered.
  5. Leftovers can be frozen for up to 3 months. Portion into freezer-proof containers and press some clingfilm over the top to prevent freezer burn. Or place in freezer bags and squeeze out as much air as possible. 
  • Prep Time: 15 minutes
  • Cook Time: 40 minutes
  • Category: Dinner
  • Method: Hob / Stove
  • Cuisine: Creole


  • Serving Size: 1
  • Calories: 750
  • Fat: 22g
  • Carbohydrates: 2g
  • Protein: 7g

Keywords: creole, american, dinner, rice, chicken, pork, chorizo, comforting, indulgent