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Chicken Jambalaya

Serve with a green leaf salad, drizzled in lemon juice.

  • Easy
  • Serves 20




  • 600g Tilda Brown & White Rice
  • 1kg skinless chicken breasts or boneless thighs, cut into chunks
  • 500g chorizo (optional)
  • 2 green peppers
  • 1 red pepper
  • 1 large onion
  • 3 celery sticks
  • 4 tbsp sunflower oil
  • 4 tsp cajun spice
  • 2 tsp dried thyme
  • 2 bay leaves
  • 1 tbsp tomato puree
  • 1.3ltr hot chicken stock
  • 900g tinned tomatoes, chopped
  • 25g fresh coriander, roughly chopped


  1. Preheat the oven to fan 190°C/375°F/gas mark 5.

  2. Mix the Cajun spice with the diced chicken and set aside.

  3. Heat the oil in a large roasting tin or pan over a moderately high heat, add the chicken and fry for 3-4 minutes, stirring frequently until the chicken is lightly browned. Add the chorizo (optional) and continue to cook for 2 minutes. Remove from the pan with a slotted spoon and set aside.

  4. Add the onion and celery to the pan then continue to cook for 2 minutes. Add the peppers and cook for a further 2 minutes.

  5. Stir in the dry rice, tomato puree and stock then add the tomatoes.

  6. Return the chicken and chorizo to the pan along with the dried herbs and bay leaves.

  7. Cover the roasting tin or pan with a lid or foil and bake in the pre-heated oven for 1 hour 15 minutes, or until the liquid has been absorbed.

  8. Remove the bay leaves and stir through the chopped coriander before serving.