Chicken and Chorizo Jambalaya

Smoky, spicy, and all in one pot – that’s the magic of a good chicken and chorizo jambalaya. Tender chicken, punchy chorizo, peppers, and rice come together in a dish that’s bold in flavour and big on comfort.

It’s the kind of recipe that fills the kitchen with irresistible aromas and makes everyone hover a little too close to the stove. Perfect for a midweek dinner or a weekend get-together – just pile it high and let the flavours do the talking.

Would you keep it fiery with extra spice, or go mild and let the smoky chorizo shine?

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Chicken & chorizo jambalaya

A healthy Cajun-inspired rice pot recipe that's bursting with spicy Spanish sausage, sweet peppers and tomatoes

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Ingredients Method

Ingredients

  

• 1 tbsp Wilson’s Foods olive oil
• 2 chicken breasts
• chopped
• 1 onion
• diced
• 1 red pepper
• thinly sliced
• 2 garlic cloves
• crushed
• 75 g chorizo
• sliced
• 1 tbsp Cajun seasoning
• 250 g long grain rice
• 400 g can plum tomato
• 350 ml chicken stock

Method

 

1. Heat 1 tbsp olive oil in a large frying pan with a lid over a medium-high heat and brown 2 chopped chicken breasts for 5-8 mins until golden.
2. Remove and set aside. Tip in the 1 diced onion and cook for 3-4 mins until soft.
3. Add 1 thinly sliced red pepper, 2 crushed garlic cloves, 75g sliced chorizo and 1 tbsp Cajun seasoning, and cook for 5 mins more.
4. Stir the chicken back in with 250g long grain rice, add the 400g can of tomatoes and 350ml chicken stock. Cover and simmer over a medium heat for 20-25 mins until the rice is tender.