Chicken and Chorizo Jambalaya is a classic Creole dish that’s bursting with bold flavours and hearty ingredients. With tender chicken, spicy chorizo, and juicy peppers, this one-pot wonder is a satisfying and delicious meal that’s perfect for any occasion.
Jambalaya is a perfect midweek family dinner. It’s tasty, filling, easy and cheap. All the key ingredients for a yummy family dinner in my books.
This chicken and chorizo jambalaya recipe is a big family favourite. Perfect for cold days when you need warming up, but the colours and flavours also make it a fun meal in warmer weather, giving vibes of summer holidays and eating outdoors.
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Why I love Jambalaya
I adore Jambalaya because:
- Chicken and Chorizo Jambalaya is super easy!
- It’s seasoned simply with Cajun seasoning, so while there’s tons of flavour, you don’t need to worry about having loads of spices or getting the balance right.
- It’s really fast.
- You don’t have to keep stirring.
- Chicken and chorizo with rice is a one-pan dinner that doesn’t need any sides or extras.
- If you don’t fancy chicken, skip it, follow this recipe as it is, and stir through some diced halloumi instead. Chorizo and halloumi jambalaya is fabulous!
Disclaimer: While I aim to be as accurate as possible, any advice in this post, including but not limited to, cooking times, quantities, nutritional information and storage and freezing guidance is based on my own experience. Please use your own skills, knowledge and judgement, and get up to date food safety information.
What is Jambalaya?
Jambalaya is a traditional Louisiana Creole dish that is known for its distinctive blend of spices and flavours.
It is a one-pot meal that is typically cooked in a large, heavy-bottomed pot (but I often use a large, lidded frying pan!) and is typically made with a combination of rice, meat and/or seafood, spices and vegetables.
The dish originated in the Spanish colonies of the Caribbean and was later adapted to suit the tastes of the Creole people of Louisiana.
Is Jambalaya the Same as Risotto?
Jambalaya and risotto are both delicious rice-based dishes, but they originate from different culinary traditions and have different ingredients and preparation methods.
Jambalaya is a Louisiana Creole dish that usually consists of rice, sausage, chicken, and seafood such as shrimp or crawfish, along with vegetables like onions and celery (one of the few things that I don’t like, so not in my recipe!), and bell peppers.
It is typically cooked in a large pan or Dutch oven and flavoured with spices like cayenne pepper, paprika, or Cajun seasoning.
Risotto, on the other hand, is an Italian dish made with a special type of short-grain rice called Arborio. It is typically cooked in a shallow pan with broth, white wine, and onions or shallots and often includes ingredients like mushrooms, peas, or Parmesan cheese.
Risotto is known for its creamy texture, which is achieved through a slow cooking process that involves gradually adding the liquid and stirring constantly.
So, while both jambalaya and risotto are rice dishes, they differ in terms of their origin, ingredients, and cooking techniques. And risotto gives you a much achier arm!
Ingredients for Chicken Chorizo Jambalaya
Cooking Spray – Olive oil or another cooking oil is fine too.
Chicken Breasts
Chorizo
Red Onion
Garlic Cloves
Red Pepper
Orange Pepper – Other colours are fine too. These are just my favourites.
Chicken Stock – Vegetable stock would work too.
Chopped Tomatoes
Long Grain White Rice
Cajun Seasoning – If you haven’t got Cajun Seasoning, you can make your own with a blend of spices.
You’ll also need a large, non-stick pan with a lid that’s suitable for use on the hob. A Dutch oven/lidded cast iron pot or large frying or saucepan with a lid is fine.
Can You Use Chicken Thighs?
Yes, I love boneless skinless chicken thighs. They are full of flavour, wonderfully tender and really great for meals like this.
If you prefer to use thighs in your jambalaya, go ahead!
Is It Spicy?
Chicken and Chorizo Jambalaya is a spicy dish, but in this recipe, all of the heat comes from the chorizo and the Cajun seasoning, so it’s a spicy flavour, but it’s not crazy hot. It’s fine for my kids.
Spicy chicken and chorizo jambalaya is great, and if you want a spicier dish, add a pinch of chilli flakes or a teaspoon of red chilli puree.
How to Make Chicken and Chorizo Jambalaya – Step-by-Step
One of my favourite things about making an easy chicken jambalaya is just how simple it is! You can get full quantities and instructions in the recipe card at the bottom of this post, but here are some step-by-step tips and photos too.
Step One
Heat some cooking spray or oil in a large, non-stick flameproof pan with a lid over medium heat and brown the diced chicken breasts.
Another option is browning the chicken in the oven. I do this if I use frozen breasts.
Remove the chicken from the pan and leave it to one side.
Step Two
In the same pan, fry the sliced chorizo. It releases lots of its own oil, so you don’t need to add any extra.
Step Three
When the pan’s well oiled from the chorizo, add the onions and fry for around 5 minutes until they’ve softened. Stir regularly.
Step Four
Stir in the garlic and cook, stirring regularly, for another 2-3 minutes
Step Five
Add the peppers, and return the chicken. Give everything a good stir until the chicken looks like it’s coated in the oil from the chorizo.
Step Six
Add the rice, tinned tomatoes, stock, and Cajun Seasoning. Stir everything together.
You don’t need to rinse the rice or use special rice. Regular long-grain rice straight from the pack is perfect.
Step Seven
Bring the sauce to a simmer, stirring often and then reduce the heat.
Step Eight
Cover and cook for 30 minutes, stirring every five minutes or so, making sure you scrape the bottom of the pan to make sure nothing sticks.
If it dries out too much, add a little more water.
Taste the rice after 30 minutes. If it’s cooked as you like, serve it from the pan, adding salt and black pepper to taste if desired.
What to Serve with Chicken and Chorizo Jambalaya
You can serve jambalaya with garlic bread, extra veggies, or a side salad. You can also grate some parmesan cheese on top.
But you can serve it as it comes, straight from the pan. It’s a filling, tasty and nutritious meal on its own.
Can You Save Leftovers?
You should always be careful when keeping and reheating leftover rice and chicken. Personally, I try to eat all of this jambalaya in one go.
But if there are leftovers, you can save them, at your own risk, if you are very careful.
Remove leftovers from the cooking pan so they cool quickly. Once cool, place in the fridge in an airtight container. I would try to eat it the next day.
I recommend reading this guidance on leftover rice.
Can You Reheat Chicken and Chorizo Jambalaya?
To reheat leftover jambalaya, place it in a large, non-stick pan with a cup of water. Bring to a simmer, cover and cook for around 15 minutes, stirring often.
Make sure the rice and chicken are piping hot before serving, and never reheat more than once.
Your rice will soften, and the texture might not be the same as it was the first time.
Can You Freeze Chicken and Chorizo Jambalaya?
I don’t personally recommend freezing chicken and chorizo jambalaya. The rice might lose its texture and be a bit mushy.
Other Chicken and Chorizo Recipes
If you like this chorizo and chicken jambalaya, you might also want to try:
- Chicken and Chorizo Risotto
- Chorizo and Chicken Traybake
- Pasta Bake with Chicken and Chorizo
- Chicken and Chorizo Pie
- Chorizo Fried Rice
Chicken and Chorizo Jambalaya
Ingredients
- Cooking Spray
- 3 Chicken Breasts (Diced)
- 225 g Chorizo (Sliced)
- 1 Red Onion (Finely Diced)
- 4 Cloves Garlic (Crushed)
- 1 Red Pepper (Deseeded and Diced)
- 1 Orange Pepper (Deseeded and Diced)
- 500 ml Chicken Stock
- 400 g Chopped Tomatoes
- 220 g Long Grain White Rice
- 2 Tablespoons Cajun Seasoning
Instructions
- Heat the cooking spray in a large non-stick frying pan (that has a lid) over medium heat.
- Add the diced chicken breast and fry for a few minutes, stirring often, until lightly browned.
- Remove from the pan and set to one side.
- Fry the chorizo in the same pan, stirring often for 5 minutes, until it’s released lots of oil.
- Add the onions and fry for a further 5 minutes, stirring often.
- Add the crushed garlic and fry for a further 2-3 minutes, stirring often.
- Stir in the chicken and peppers.
- Add the tinned tomatoes, rice, chicken stock and Cajun seasoning.
- Bring to a simmer, stirring often.
- Cover, and cook for 30 minutes, stirring every 5 minutes or so, scraping the bottom to make sure the rice isn’t sticking.
- Taste after 30 minutes, to make sure the rice is soft enough, if not return the lid and keep cooking, tasting every 5 minutes until the rice is cooked as you like it.
Notes
- If your jambalaya is ever getting too dry, stir through a cup of water.
- I use a large frying pan, but a large cast iron dish is good too. Anything that’s non-stick, flameproof and has a lid is fine.
- Read the post above for lots more tips and advice.
Nutrition
Any nutritional information is given as a general guide only and may not be accurate. The information is provided using an online calculator and is specific to my ingredients. Please make your own calculations if you want precise information.
