Chicken & chorizo jambalaya

Updated: Apr 2

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


  • 1 tbsp olive oil

  • 2 chicken breasts, chopped

  • 1 onion, diced

  • 1 red pepper, thinly sliced

  • 2 garlic cloves, crushed

  • 75g chorizo, sliced

  • 1 tbsp Cajun seasoning

  • 250g long grain rice

  • 400g can plum tomato

  • 350ml chicken stock


  • 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.

  • Remove and set aside. Tip in the 1 diced onion and cook for 3-4 mins until soft.

  • Add 1 thinly sliced red pepper, 2 crushed garlic cloves, 75g sliced chorizo and 1 tbsp Cajun seasoning, and cook for 5 mins more.

  • 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.

Key: #Chicken #chorizo #jambalaya #chickenchorizo #chickenrecipes #chorizorecipes


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