Chicken & chorizo jambalaya

The magic of chorizo dances in this delicious dish like no other, jazzing up the chicken and adding another level of flavour to the vegetables and rice

  • 15 mins preparation
  • 30 mins cooking
  • Serves 4
  • Print
Chicken & chorizo jambalaya


  • 3 cup UNCLE BEN’s® Long Grain Rice
  • 1 1/2 tablespoon olive oil
  • 400 gram chicken thighs, cut into bite-size pieces
  • 2 chorizo, sliced
  • 1 onion, diced
  • 2 celery sticks, diced
  • 1 red capsicum, seeds removed, diced
  • 1 green capsicum, seeds removed, diced
  • 4 clove garlic, minced
  • 1 tablespoon sweet paprika
  • 1 tablespoon fresh thyme, finely chopped
  • 2 tablespoon fresh oregano, finely chopped
  • 1/2 teaspoon cayenne pepper (optional)
  • 2 1/2 cup chicken stock
  • 400 gram can diced tomatoes
  • 2 teaspoon sugar
  • sea salt
  • handful fresh parsley leaves, finely chopped


  • 1
    Par-cook rice by boiling for 8 minutes. Drain well and rinse under cold water to remove excess starch.
  • 2
    Meanwhile, heat olive oil in a sauce­pan or wok over high heat. Cook chicken and chorizo for 5 minutes until golden brown. Remove with slotted spoon and set aside in bowl.
  • 3
    Reduce heat to medium-high and add onion, celery and capsicum to saucepan or wok. Cook for 5 minutes until just beginning to colour. Add garlic, paprika, thyme, oregano and cayenne pepper; stir and cook for another 2 minutes until fragrant.
  • 4
    Stir rice through vegetables with stock, tomatoes and sugar. Return chicken and chorizo to pan, bring to a simmer and cook for 5-7 minutes, stirring occasionally, until rice is tender. Season with sea salt and pepper and stir through chopped parsley.


Check the label on the chorizo and chicken stock if eating gluten free.

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