Jambalaya with chicken & chorizo (the lazy way)

img_7706I’ve cooked a lot of these recipes again but this is deffo in the top 5 of the meal I’ve cooked the most.  However I’ve moved away from the original version “Chicken chorizo and prawns“. Not because there’s anything directly wrong with it but I found a quicker/lazier way of doing it.

I have cut out a lot of the steps that other recipes have, supposedly cooking and browning everything separately makes it taste better. I disagree, I’ve tried both and the only thing those extra steps adds is time and dirty dishes imo.  My way is faster to make than any other because I cut out those steps and the result is fantastic.

Prep:  15 min
Cooking:  1 hr
Serves:  6-8 people
It is possible to freeze for 3 months.


8 servings @ 478 calories per portion.

  • 445g (which is what 4 chorizo sausage weight), sliced in half lengthways then in thin-ish slices the other way.
  • 1kg chicken thighs,  cut in 4 equal sized bits (half and half again)
  • 1 bulb worth of of garlic cloves, crushed
  • 2 brown onions, chopped
  • 2 green capsicum, seeds removed, diced
  • 400g long-grain rice, you can use normal white rice too and it’s quicker
  • 2 bay leaves
  • 800ml tomato tinned chopped tomatoes, 2 tins basically
  • 1l chicken stock
  • 1 chicken stock cube
  • 5 tablespoons smoked paprika
  • 1 tablespoons cayenne pepper, optional if you don’t like it spicy add 1 teaspoon or none
  • 8 tablespoons cajun spice
  • 1 tablespoons oregano
  • Once it’s cooked up, before you add rice check if it’s salty enough for you.


  • Use a large pot on medium/low heat.  The food should never boil, only simmer slightly.
  • Add all of the stock, chicken, chorizo, garlic and tomato to a large pot along with all of the spices.  I like strong flavours, you may want to add only 1/2 of the spices and taste after the vegetables have been added and it’s boiled up. Then add the rest if not strong flavour enough for you.
  • Cooking on medium heat stirring occasionally
  • Keep it up until the chicken looks done
  • Add the vegetables
  • Pour in the rice.  As it’s long-grain rice you may need to add a little extra water until the rice is ready. It takes about 15 minutes of additional cooking for it to be finished compared to standard white rice
  •  Remember to stir from the bottom regularly or it will burn.

Serve straight away.  Sour-cream is an option (or plain yoghurt if you want it healthier) to temper the spice.

It’s extremely tasty if I may say so myself.