Go Back
Chicken and Chorizo Jambalaya

Chicken and Chorizo Jambalaya

A fast, one-pan jambalaya packed with smoky chorizo, tender chicken, and Cajun-spiced rice. Perfect for busy weeknights and ready in just 25 minutes.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 15 minutes
Resting Time 5 minutes
Total Time 25 minutes
Servings: 4 servings
Course: Main Course
Cuisine: American, Cajun
Ingredients Method Notes

Ingredients
  

  • 1 tbsp Olive oil For searing the meat
  • 2 Chicken breasts Chopped into even, bite-sized pieces
  • 1 Onion Diced finely
  • 1 Red pepper Thinly sliced
  • 2 cloves Garlic Crushed
  • 75 g Chorizo Sliced into coins
  • 1 tbsp Cajun seasoning Reduce if you prefer less heat
  • 250 g Long grain rice Don't swap for short grain
  • 400 g Plum tomatoes 1 can, whole plum, not pre-chopped
  • 350 ml Chicken stock

Method
 

  1. Heat olive oil in a heavy-bottomed pan over medium-high heat. Add chicken and brown for 5-8 minutes until golden. Remove chicken and set aside.
  2. Lower heat slightly and add the diced onion to the same pan. Cook for 3-4 minutes until soft and translucent.
  3. Add the sliced red pepper, crushed garlic, chorizo, and Cajun seasoning. Stir for about 5 minutes until the chorizo releases its orange oils.
  4. Return the chicken to the pan. Add the rice and stir to coat in the oils. Pour in the plum tomatoes and chicken stock. Break the tomatoes apart with a wooden spoon.
  5. Bring to a gentle simmer, cover with a tight-fitting lid, and turn heat to low. Cook until rice is tender and liquid is absorbed. Do not lift the lid during this time.
  6. Remove from heat and let the pan rest, covered, for 5 minutes. Fluff with a fork and serve in warm bowls.

Notes

Chef's Tip: Use whole canned plum tomatoes instead of chopped; they are sweeter and richer. If your rice is still hard after the liquid is absorbed, add a splash of hot stock and simmer for 5 more minutes.