Chicken Jambalaya Recipe

Last updated on: August 4, 2026

Jump to Recipe

Ah, chicken and chorizo jambalaya! The dish that’s basically the love child of a spicy stew and a rice extravaganza.

Think chicken, chorizo, peppers, and Cajun spices all having a party in one pan—because who needs multiple pans when you’ve already got enough washing up to do?

Jambalaya hails from the deep south of America (the kind with banjos and good barbecue).

It's a mix of Creole and Cajun influences, a lot of rice, and a sprinkle of 'let’s see what’s in the fridge'. And yes, it's fun to say: Jam-ba-layaaa! Go on, try it. Feel free to dance while you're at it.

Plus, it’s a perfect excuse to sneak in some chorizo, because, well…chorizo’s the star we didn’t know we needed. If you're looking for delicious chicken jambalaya recipes, this one is sure to become a favorite!

The Origins of Jambalaya

Chicken jambalaya is a rice-based dish rooted in Cajun and Creole cuisine, popular in Louisiana.

It’s a one-pot meal featuring spiced chicken, smoky sausage (often andouille, but we’ve gone for chorizo here, hence chicken and chorizo jamabalya), veggies like peppers and onions, and a mix of Cajun spices.

Traditionally, it's a way to use whatever's handy—sort of like a spicy, comforting fridge clean-out. It’s rich in flavour, slightly fiery, and deeply satisfying.

The rice soaks up all the smoky, savoury goodness from the stock and spices, creating a dish that's bold, filling, and packed with Southern charm.

Chicken and Chorizo Jambalaya Recipe - Key Ingredients

Chicken Breast. Lean, easy to source and versatile it's the main source of protein for this dish. You could use thighs but it would increase the calories. Alternatively, you could use pork too.

Chorizo. In Louisiana, they would use Andoulie sausage but it's hard to get in the UK so I've used chorizo instead. It adds a delicious smoky flavour to the dish.

Stock. Chicken stock works best but if you don't have any, vegetables will do.

Rice. Use normal basmati rice, not paella or risotto rice! Make sure to thoroughly rinse it first to get rid of all the starch as it will be cooking in the sauce.

Peppers. Use any kind but try to use different colours as this improves presentation.

Corn. Frozen or tinned sweetcorn is fine.

Cajun Spice Mix. I used Old Bay but you can use Schwartz or the supermarket's own brand. I have also used fajita seasoning in the past.

How To Make Chicken Jambalaya

Heat a large, deep casserole dish over a medium heat. Add the sliced chorizo, diced onion and peppers, then cook for 5–6 minutes until the vegetables begin to soften and the chorizo releases its smoky oils.

Add the diced chicken breast and your Cajun seasoning to the pan. Stir everything together and cook for 4–5 minutes, until the chicken is lightly browned on the outside. It does not need to be completely cooked through yet.

Tip in the uncooked rice and stir well, making sure the grains are coated in all those spicy, smoky pan juices. Cook for around 1 minute before adding the liquid.

Pour in the chopped tomatoes and chicken stock, then stir everything together. Bring the jambalaya to a gentle simmer, cover and cook over a low heat until the rice is nearly tender, stirring occasionally so nothing catches on the bottom.

Stir in the drained sweetcorn once the rice has absorbed most of the liquid. Continue cooking for a few more minutes until the sweetcorn is heated through, the rice is tender and the chicken is fully cooked.

Give the finished chicken jambalaya a thorough stir so the chicken, chorizo, vegetables and rice are evenly distributed. Leave it to rest for 5 minutes before serving. This helps the rice absorb any remaining sauce and stops dinner looking like spicy tomato soup with ambitions.

Chicken Jambalaya Storage Tips

To Store: As soon as the rice has reached room temperature, get the chicken and chorizo jambalaya into the fridge! This will keep in the fridge for about a day before drying out.

To Reheat: There is a misconception about reheating rice. It's fine. Just make sure you microwave it so it's piping hot. The issue with rice is that when it's left at room temperature a bacteria found in rice produces a toxin which can cause stomach pain and sickness.

To Freeze: Not recommended. Reheating frozen rice often makes it go stodgy and unpleasant to eat. Eating it fresh keeps it light, fluffy and tasty.

Chicken and Chorizo Jambalaya Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

5 from 5 reviews

Print Recipe

Pin Recipe

This Chicken and Chorizo Jambalaya is a flavour-packed, one-pot wonder that’s basically a hug in a bowl—with a spicy kick. Juicy chicken, smoky chorizo, and Cajun-spiced rice simmer together in a tomato-rich broth, creating a dish that’s bursting with warmth. No faff, minimal washing up, maximum deliciousness.

• Total Time: 45 mins
• Yield: 5 1x

Ingredients

Units MUS Scale 1x2x3x

• 1 tsp olive oil
• 1 onion, finely chopped
• 1 green pepper, finely chopped
• 1 red pepper, finely chopped
• 100g reduced fat chorizo, sliced
• 15 g garlic cloves (about 3), crushed
• 500 g chicken breast, chopped into small cubes
• 2 tsp Cajun spice
• 1 tsp chilli powder (optional)
• 300 g white basmati rice (dry weight)
• 400 g can of chopped tomatoes
• 700 ml chicken stock, made with 1 stock cube
• 150 g sweetcorn, drained

Cook Mode Prevent your screen from going dark

Instructions

Heat a large pan on medium heat and add your olive oil. Toss in the onion, peppers, and chorizo. Let them sizzle and mingle for 5-10 minutes until golden and fragrant. The chorizo will start to release its magical spicy oil—don't rush it.

Stir in the garlic, chicken, Cajun spice, and optional chilli powder. Cook until the chicken browns lightly. Don’t worry if it’s not cooked through yet—it's got time to chill in the pot later.

Add the dry rice. Yes, uncooked! Stir it through the flavoured oil and juices, letting it soak up all that deliciousness.

Pour in the chopped tomatoes and chicken stock. Bring to a gentle simmer, pop on a lid, and reduce the heat to medium-low. Let it cook for 20-25 minutes, stirring once or twice.

Once the rice is almost cooked but still a little firm, add the sweetcorn. Turn off the heat, cover, and let the steam work its magic for 3-5 minutes.

Fluff the rice with a fork, serve, and bask in your jambalaya glory. Don’t forget a bit of extra spice if you're feeling daring!

• Author: Scott Baptie
• Prep Time: 10 mins
• Cook Time: 35 mins
• Category: Poultry
• Method: Hob
• Cuisine: American

Nutrition

• Serving Size: 1
• Calories: 570
• Fat: 22g
• Carbohydrates: 49g
• Protein: 44g

Recipe Video

Chicken and Chorizo Jambalaya Recipe FAQs

Can I use brown rice instead of basmati?

You can, but be prepared for a longer cooking time and a slightly chewier texture. Also, you may need extra liquid. Basically, patience is required.

What if I don’t have chorizo?

First of all, how dare you? But if you must, you can swap it for another smoked sausage like andouille or even smoked paprika-seasoned bacon.

Is this dish spicy?

Mildly. But you can make it as fiery or as tame as you like by adjusting the chilli powder and Cajun seasoning.

Can I add prawns?

Absolutely! Just chuck them in during the last 5 minutes of cooking so they don’t turn into rubber bullets.

What should I serve it with?

Honestly, it’s a one-pot meal, but if you fancy, a side of garlic bread or a simple green salad wouldn’t go amiss.

If You Liked This Chicken & Chorizo Jambalaya, Try These:

Singapore Fried Rice. Quick, spicy, and packed with prawns, chicken, veg, and eggs – this high-protein Singapore Fried Rice is your new go-to midweek fakeaway. It’s got everything you love in one pan: bold flavour, colourful crunch, and serious gains. Bonus: it’s ready in half an hour and reheats like a dream.

Mexican Pork Stew – A slow-cooked, meaty delight with bold Mexican flavours and a rich, tomatoey base.

One-Pot Chicken Enchilada Rice – Think enchiladas, but easier and all in one pan. Cheesy, spicy, and completely irresistible.

Leave A Comment Below

Loved the recipe? Got your own little tweaks and twists? I am all ears! Feel free to drop a comment below and share your cooking experiences with me.