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Chicken and chorizo jambalaya recipe

Chicken and Chorizo Jambalaya Recipe

Chicken and Chorizo Jambalaya

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Chicken and chorizo jambalaya​

Chicken and chorizo jambalaya

Recipe by Chris Cooper
0.0 from 0 votes
Course: MainCuisine: AmericanDifficulty: Easy


Prep time


Cooking time




Total time



Chicken and chorizo jambalaya


  • 200 Grams 200 skinless chicken breast, chopped into bite-size pieces

  • 3 tbs 3 Cajun spice mix

  • 2 tbs 2 vegetable oil for frying

  • 1 1 medium onion, chopped

  • 2 2 cloves garlic, chopped

  • 1 1 fresh chili, chopped finely

  • 2 2 bell peppers, deseeded and chopped. (Any Colour)

  • 850 ml 850 chicken or vegetable stock

  • 80 Grams 80 chorizo sliced

  • 400 Grams 400 canned chopped tomatoes

  • 200 Grams 200 long grain rice

  • Salt

  • Freshly ground black pepper


  • Place the chicken in a bowl and sprinkle over the Cajun spice mix toss together and set aside.
  • Heat the oil in a frying pan add the chicken and stir-fry for four minutes.
  • Stir in the pepper, onion, garlic and chili and fry for a further three to four minutes until they are softened and slightly browned.
  • Add the stock chorizo, tomatoes, and rice, and then bring or to a boil.
  • Add salt and pepper to season. Turn down the heat and simmer for approx. 20 minutes or until the rice is cooked and has absorbed all of the liquid.

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Jambalaya in a white bowl

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