How to cook Chicken and Chorizo Jambalaya

Chicken-Chorizo Jambalaya with Tomato & Capsicum | Marley Spoon

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Serves: 4

Inspired by a classic Louisiana one-pot, this fuss-free, oven-baked rice dish is packed with African, French and Spanish


  • 2 tbsp olive oil
  • 4 tsp cajun seasoning
  • 4 chicken thighs, bone in and skin on
  • 1 onion, sliced
  • 2 garlic cloves, finely chopped
  • 1 red pepper, sliced
  • 1 yellow pepper, sliced
  • 125g chorizo, sliced
  • ½ tsp sweet smoked paprika
  • 300g white long-grain rice, rinsed and drained
  • 1 x 400g tin chopped tomatoes
  • 500ml boiling chicken stock , gluten free if required
  • 100g frozen peas
  • 1 tbsp chopped flat-leaf parsley
  • 1 lemon, cut into wedges to serve


Step 1

Preheat oven to 220°C/200°C fan/gas 7. In a bowl, mix 1tbsp olive oil with 2tsp cajun seasoning and some salt and pepper, then use it to coat the chicken thighs. Place skin-side down in an ovenproof frying pan (or shallow casserole dish) over a medium-low heat. Cook for 5 mins, until the skin is browned and crispy, then turn the thighs over and cook for a further 1 min. Set aside on a plate.

Step 2

Wipe the pan/casserole clean with kitchen towel, then add 1tbsp olive oil and the onion. Cook over a medium heat until the onion turns translucent, then add the garlic and cook for 1 min. Add the peppers, chorizo, paprika and remaining cajun seasoning and cook for about 2 mins, until the chorizo releases its oil.

Step 3

Add the rice, tomatoes and hot stock and stir (make sure the stock is boiling!). Place the chicken on top and cover – if the pan/casserole doesn’t have a lid, cover tightly with foil. Bake in the oven for 30 mins.

Step 4

Remove from oven, add the peas, put the lid back on and leave to stand for 10 mins – the peas will cook in the steam. Season to taste, scatter with parsley and serve with lemon wedges.