Louisianan Jambalaya

This recipe works in combination with: Chicken Satay Kebabs, Jerk Chicken with Rice & Beans, Prawns in Thai Coconut Sauce. This recipe features in these meal plans: World Spice Trail.

A delicious one-pot rice dish with chicken, chorizo, pepper, tomatoes and a pinch of spice.


  • 1 large onion (approx 210g), chopped
  • 400g of tinned chopped tomatoes
  • 2 skinless chicken breast fillets, cut into 2cm pieces
  • 150g of chorizo, diced
  • 1 medium green pepper (155g), chopped
  • 160g of long grain rice
  • 1 tbsp olive oil
  • 1 clove of garlic, finely chopped
  • 1/2 tsp cayenne pepper
  • 500ml chicken stock, prepared according to the packet instructions
  • 1 tsp paprika
  • Serves: 4
  • Course: Main Course
  • Preparation time: 5 mins
  • Cooking time: 35 mins
  • Price per person: £2.16
  • Store cupboard: Cook's
  • Calories per serving: 583
  • 5-a-day per serving: 1.6
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Louisianan Jambalaya photo

790 cooks think so


  1. Season the chicken with salt and pepper. Heat the olive oil in a large frying pan and fry the chicken for 5-6 minutes, or until lightly browned.
  2. Add the onion and garlic and cook for 3-4 minutes, or until the onion is soft. Add the green pepper, chorizo, paprika and cayenne pepper and cook for 1-2 minutes.
  3. Stir in the rice, chopped tomatoes and stock. Bring to the boil 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. Season and serve immediately.

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