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Chicken and chorizo jambalaya

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  • Dairy free
  • Egg free
  • Gluten free
  • Lactose free
  • Nut free
  • Peanut free
  • Sesame free
  • Wheat free
  • Shellfish free
  • Seafood free
  • No added sugar
  • High in dietary fibre
  • High in protein
  • 1 serve veg or fruit

This hearty one-pan chicken and chorizo jambalaya is made in one pan, and in just one hour, making it perfect for weeknights.

  • Serves4
  • Cook time45 minutes
  • Prep time15 minutes
Chicken and chorizo jambalaya


  • 1 tbs olive oil
  • 500g Coles RSPCA Approved Chicken Thigh Fillets, chopped
  • 1 chorizo sausage, chopped
  • 1 medium brown onion, thinly sliced
  • 2 red or green capsicums, seeded, chopped
  • 1 1/2 tbs Cajun seasoning
  • 1 1/2 cups (300g) white long-grain rice
  • 2 chicken stock cubes
  • Flat-leaf parsley leaves, to serve

Nutritional information

Per serve: Energy: 2005kJ/480 Cals (23%), Protein: 32g (64%), Fat: 16g (23%), Sat Fat: 4g (17%), Sodium: 1350mg (68%), Carb: 51g (16%), Sugar: 8g (9%), Dietary Fibre: 7g (23%).

Check ingredient labels to make sure they meet your specific dietary requirements and always consult a health professional before changing your diet. View dietary information here.

Percentage Daily Intake information on our recipes is calculated using the nutrition reference values for an average Australian adult.


  1. Step 1

    Heat half the oil in a large saucepan over medium-high heat. Add the chicken and chorizo, in batches, and cook, tossing occasionally, for 5 mins or until golden. Transfer the chicken mixture to a heatproof bowl.

  2. Step 2

    Heat the remaining oil in the pan. Add the onion and capsicum and cook, stirring, for 5 mins or until the onion softens. Add the Cajun seasoning and cook for 30 secs or until aromatic. Add the rice, stock cubes and 3 cups (750ml) water and bring to a simmer. Return chicken mixture to the saucepan over low heat. Cover and simmer, stirring occasionally, for 25 mins or until the liquid is absorbed, chicken is cooked through and rice is tender. Season.

  3. Step 3

    Divide the rice mixture evenly among serving bowls. Sprinkle with parsley leaves to serve.

Recipe tip

Smart swap:
You can use salami instead of chorizo for this recipe – prep and cook it the same way as you would the chorizo.

Use it up: Why not use up leftover parsley to make a salad dressing, or add it to butter for a herby melt for steaks and vegetables.