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Meat, Americas

Chicken and chorizo jambalaya

Chicken and chorizo jambalaya is a Louisiana one-pot dish made with rice, chicken and chorizo. It serves 4, takes 55 minutes, and stays easy to make at €3.30 per serving. The key to success is cooking the rice covered without touching it, so the grains stay separate instead of turning mushy.

Tonight, Louisiana lands in your pot with a chicken and chorizo jambalaya, rice simmered with peppers, celery and Cajun spices.

Chicken and chorizo jambalaya
Total time
55 min
Difficulty
Easy
Cost per person
€3.30
Calories per person
570 kcalcalculated by Kiloach, your weight coach
Season
Winter, Spring, Fall
The kids
They generally like it

Jambalaya brings together the kick of chorizo, tender chicken and the warmth of Cajun spices in rice that soaks up every bit of flavor. Peppers and celery add crunch and freshness, while tomato ties everything together without weighing it down. It's a generous, colorful dish you can eat straight from one plate, no side dish required.

This is the kind of recipe you pull out on a weeknight when you want something comforting without spending hours in the kitchen, or on a Sunday for a livelier table. Kids tend to like it as long as you go easy on the Cajun spices. Just one pot to watch, and everyone serves themselves straight from it.

The ingredients

4 people

Butcher

  • Chicken breasts 500 g
  • Chorizo 150 g

Pantry

  • Long grain riceoften in the pantry 300 g
  • Crushed tomatoesoften in the pantry 400 g
  • Chicken brothoften in the pantry 50 cl
  • Cajun seasoningoften in the pantry 2 tbsp
  • Oiloften in the pantry 2 tbsp
  • Saltoften in the pantry 1 pinch
  • Pepperoften in the pantry 1 pinch

Fruits and vegetables

  • Red bell pepper 1
  • Green bell pepper 1
  • Celery stalks 3
  • Onions 2
  • Garlic 3 cloves

Allergens Celery, Gluten

The step by step recipe

  1. Cut the chicken into cubes, season it with half the Cajun seasoning, and brown it in the oil in a pot along with the sliced chorizo. 10 min

    The chorizo releases a colorful fat that flavors the whole dish.

  2. Remove the meat, then cook the chopped onions, peppers, celery and garlic in the same pot. 8 min

    Scrape the bottom of the pot well, those browned bits are precious.

  3. Add the rice, the remaining Cajun seasoning, the tomatoes and the hot broth, then put the meat back in.

    If you don't have Cajun seasoning, mix paprika, garlic powder, thyme, chili and pepper.

  4. Cover and let cook over very low heat. 20 min

    Avoid lifting the lid, the steam finishes the cooking.

  5. Let it rest covered off the heat for 5 minutes, then fluff with a fork before serving. 5 min

    This resting time makes the rice perfectly tender.

Our tips to get it right

  • Pick a mild or spicy chorizo depending on your family's taste, it changes the character of the dish a lot without changing the recipe itself.
  • Chop all the vegetables before you start cooking the chicken, since the steps move fast once the pot is on the heat.
  • If the rice catches a little at the bottom near the end of cooking, that's normal and even welcome, it creates a lightly toasted layer similar to socarrat.

The variations

  • Swap the chorizo for smoked bacon bits for a milder, less spicy version.
  • For a vegetarian version, skip the chicken and chorizo, double the peppers, and add drained kidney beans.
  • For kids, cut the Cajun spices in half and serve extra on the side for anyone who wants more heat.

What to serve it with

  • Lime wedges to squeeze on top
  • A crisp green salad
  • Cornbread or crusty bread

Storage

Jambalaya keeps for 2 to 3 days in the fridge in a sealed container. It freezes well for up to 2 months, reheat it in a skillet or microwave with a splash of water to bring the rice back to life.

Questions about this dish

Can you make jambalaya ahead of time?

Yes, you can make it the day before and reheat it gently in a skillet. Add a splash of broth or water so the rice doesn't dry out.

What type of rice works best for jambalaya?

Long grain rice like basmati or American long grain works best since it stays separate. Avoid short grain rice, which would make the dish sticky.

Can you substitute Cajun spices if you don't have any?

Yes, a homemade mix of paprika, garlic powder, thyme, chili and pepper gives a very similar result. Adjust the chili amount to your taste.

Does jambalaya freeze well?

Yes, it freezes easily for up to 2 months in an airtight container. Let it thaw in the fridge before reheating.

How long does it take to make a chicken and chorizo jambalaya?

Count 55 min in total, prep and cooking included. The recipe is rated “easy”.

How many calories are in a chicken and chorizo jambalaya?

About 570 kcal per serving, for a recipe meant for 4 people. Calories are calculated by Kiloach, your weight coach, the app that partners with Mon Chou.

How much does a chicken and chorizo jambalaya cost?

About €3.30 per serving, or €13.20 for 4 people, based on average supermarket prices.

What allergens does this recipe contain?

This recipe contains celery, gluten. Always check the labels of the products you buy.

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