Spicy Chicken Jambalaya

This recipe works in combination with: Cauliflower Cheese with Crispy Bacon, Chicken & Mushroom Quesadillas. This recipe features in these meal plans: Cheap & Easy, Simple and Easy.

A one-pot Louisiana-style spiced rice dish with chicken, bacon, tomato and red pepper.


  • 1 medium onion (approx 185g), finely chopped
  • 75g of value smoked back bacon, chopped
  • 2 skinless chicken breast fillets, cut into 2cm pieces
  • 1 medium red pepper (155g), chopped
  • 2 large tomatoes (approx 115g each), coarsely chopped
  • 160g of value long grain rice
  • 1 tbsp vegetable oil
  • 2 tsp tomato puree
  • 1 clove of garlic, finely chopped
  • 1 tsp mild chilli powder
  • 750ml vegetable stock, prepared according to the packet instructions
  • Serves: 4
  • Course: Main Course
  • Preparation time: 10 mins
  • Cooking time: 30 mins
  • Price per person: £1.43
  • Store cupboard: Basic
  • Calories per serving: 436
  • 5-a-day per serving: 1.2
  • Print Recipe
Spicy Chicken Jambalaya photo

730 cooks think so


  1. Heat the oil in a large frying pan and cook the chicken and bacon for 5-6 minutes, or until the chicken is lightly browned and the bacon is slightly crispy.
  2. Add the onion and garlic and fry for 1-2 minutes, or until the onion begins to soften. Add the chilli powder and fry for 1 minute.
  3. Stir in the tomatoes, tomato puree, pepper, rice and stock and simmer, covered, for 15-20 minutes, or until the rice is cooked. Add a little water if the jambalaya becomes dry before the rice is cooked.
  4. Season to taste with salt and pepper a serve immediately.

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