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Chicken Jambalaya Title

Chicken Jambalaya

4 from 1 vote
Active Time: 30 minutes
Cook Time: 20 minutes
Total Time: 50 minutes
Servings: 4 portions


  • 2 tbsp sunflower oil
  • 350 g skinless chicken breasts
  • 100 g cooking chorizo
  • 2 tsp Cajun seasoning
  • 1 onion
  • 2 sticks of celery
  • 1-2 cloves of garlic
  • 1 red pepper
  • 1 yellow pepper
  • 400 g basmati rice
  • 1 litre chicken stock
  • 1 400g tin chopped tomatoes
  • Tabasco sauce - to taste
  • Salt & pepper


Start by preparing the meat and vegetables.

  • Chop the chicken breast (350g) into bite-sized pieces.
  • Slice the chorizo (100g).
  • Peel and finely chop the onion (1 onion).
  • Thinly slice the celery (2 sticks) - I like to run a peeler along the back of the celery stick to remove the stringy bits.
  • Peel and crush the garlic (1-2 cloves).
  • Remove the seeds from the peppers (1 red and 1 yellow) and then thinly slice them.

Cook the jambalaya

  • Heat the sunflower oil (1 tbsp) in a large saucepan over the moderately high heat. Add the chopped chicken breast and cajun seasoning (2 tsp) and fry for 4-5 minutes until the chicken has browned, stirring regularly. Add the chorizo and fry for a few more minutes until the oil is released (you'll know this has happened as the oil in the pan will have a more reddy/orange colour). Remove the chicken and chorizo from the pan and set aside.
  • Add the onion, celery and garlic to the pan and fry for 2 minutes. Add the peppers and fry for another 2-3 minutes. Add the basmati rice (400g), stir well and cook for a further 1 minute.
  • Add the chicken stock (1 litre), return the chicken and chorizo to the pan and stir. Bring the pan to the boil, then reduce the heat, cover and simmer for 8 minutes.
  • Add the chopped tomatoes (400g tin) and cook for a further 5-10 minutes until the rice is tender and the chicken is cooked through. Add a little Tabasco to your own taste (see note 1), season with salt and pepper, and serve.


Note 1 - If you're eating with people whose love of spice varies then you may prefer to pop the bottle of Tabasco onto the table so everyone can add their own.
This nutritional information provided is based on the recipe serving 4 people and was supplied by Weight Watchers.


Serving: 1portion | Calories: 648kcal | Carbohydrates: 95.4g | Protein: 38.8g | Fat: 16.7g | Saturated Fat: 4.1g | Sodium: 2400mg | Fiber: 5.4g | Sugar: 10.2g

Any nutritional information provided is the estimated nutritional information per serving. Please refer to my guide to Charlotte’s Lively Kitchen nutritional information if you would like to learn more about how this is calculated.

Course: Main Course
Cuisine: American
Author: Charlotte Oates