Craving something hearty and bold? My chorizo jambalaya with chicken is smoky, savory, and oh-so satisfying without being too heavy!
If I’m craving a hearty, flavor-packed dinner, this chorizo jambalaya with chicken is what I make. The smoky, spicy chorizo renders in the pot, creating a rich, savory base that the rice happily soaks up, while tender chicken keeps it satisfying without feeling heavy. It’s bold, comforting, and the kind of one-pot meal that leaves you full in the best possible way.
What I love most is how balanced it feels. The rice becomes deeply flavored as it cooks with the chorizo and Cajun spices, taking on all those smoky, savory notes, while the chicken stays juicy and mild enough to let everything else shine. Every bite has warmth, spice, and just enough richness to make it feel special without being over-the-top.
When I’m serving it to friends or family, I like to round out the meal with a fresh and tangy coleslaw on the side, which keeps the whole meal lively. It’s a great dish for gatherings, cozy dinners, or anytime you want big flavor with minimal fuss—and if you’re lucky, you might even have leftovers for the next day.
Store leftovers
Leftover jambalaya stores well, making it perfect for easy meals later in the week. Let it cool completely, then transfer it to a covered container and refrigerate for up to 4 days. It reheats beautifully, and the flavors are even better the next day.
Chorizo Jambalaya with Chicken
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Ingredients
- ▢ 1 tablespoon cooking oil
- ▢ 8 ounces chorizo sausage (diced)
- ▢ 1 medium onion (minced)
- ▢ 2 medium celery ribs (chopped)
- ▢ 2 medium bell peppers (chopped)
- ▢ 2 medium tomatoes (chopped)
- ▢ 3 cloves garlic (minced)
- ▢ 3 cups chicken stock
- ▢ 1 ½ cups long-grain rice
- ▢ 1 cup rotisserie chicken (shredded)
- ▢ 1 tablespoon cajun seasoning
- ▢ 1 teaspoon sea salt
- ▢ 2 bay leaves
- ▢ Sliced green onions (to serve)
Instructions
- Heat the onion in a large skillet over medium-high heat. Add the chorizo and cook until it is cooked through and starting to brown, about 5 minutes. Remove the chorizo from the pan. 1 tablespoon cooking oil, 8 ounces chorizo sausage
- Add the onion, celery, and peppers to the skillet and cook until the veggies are soft and begin to brown, about 5 minutes. Add the tomatoes, garlic, cajun seasoning, and salt and cook for 1 minute more. 1 medium onion, 2 medium celery ribs, 2 medium bell peppers, 2 medium tomatoes, 3 cloves garlic, 1 tablespoon cajun seasoning, 1 teaspoon sea salt
- Add the chicken stock to the pan and scrape the bottom to remove any bits that are stuck on. Stir in the rice, chicken, and bay leaves and reduce the heat to low. Cover the pot with a tight-fitting lid and cook for 20 minutes. Check to see if the rice is cooked. If there is still liquid in the pan let it cook for another 5 minutes then remove the pot from the heat. Let the pot sit for 5 minutes, covered, before you serve it. 3 cups chicken stock, 1 ½ cups long-grain rice, 1 cup rotisserie chicken, 2 bay leaves
- Stir the jambalaya well, remove the bay leaves and sprinkle the top with some green onions. Sliced green onions
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Notes
Nutrition
We have thoroughly tested this recipe for accuracy. However, individual results may vary. See our full recipe disclosure here .
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What is jambalaya?
There’s a lot of talk about the difference between jambalaya, gumbo, and paella. And what’s the difference between Creole and Cajun jambalaya? Let’s set the record straight.
Jambalaya is a one-pot dish made with meat, vegetables, and rice. It differs from gumbo, which has a more stew-like consistency. And it’s different than paella in that it can have a thicker tomato-based sauce and a spicier profile. Jambalaya has both Cajun and Creole roots, and the differences between the two can be subtle.
Cajun jambalaya is browner because it lacks tomatoes, and typically, all ingredients are added to the pot at once. Creole jambalaya is similar; however, it is redder in color since tomatoes are used, and the ingredients and flavors are often layered, one at a time. Creole jambalaya is more likely to include shrimp.
Which way does this chorizo jambalaya recipe sway? It draws on both Cajun and Creole styles, using Cajun spices and chopped tomatoes. One thing’s for sure, it’s delish!
Chorizo Jambalaya with Chicken
Ingredients
- 1 tablespoon cooking oil
- 8 ounces chorizo sausage , diced
- 1 medium onion , minced
- 2 medium celery ribs , chopped
- 2 medium bell peppers , chopped
- 2 medium tomatoes , chopped
- 3 cloves garlic , minced
- 3 cups chicken stock
- 1 ½ cups long-grain rice
- 1 cup rotisserie chicken , shredded
- 1 tablespoon cajun seasoning
- 1 teaspoon sea salt
- 2 bay leaves
- Sliced green onions , to serve
Instructions
- Heat the onion in a large skillet over medium-high heat. Add the chorizo and cook until it is cooked through and starting to brown, about 5 minutes. Remove the chorizo from the pan. 1 tablespoon cooking oil, 8 ounces chorizo sausage
- Add the onion, celery, and peppers to the skillet and cook until the veggies are soft and begin to brown, about 5 minutes. Add the tomatoes, garlic, cajun seasoning, and salt and cook for 1 minute more. 1 medium onion, 2 medium celery ribs, 2 medium bell peppers, 2 medium tomatoes, 3 cloves garlic, 1 tablespoon cajun seasoning, 1 teaspoon sea salt
- Add the chicken stock to the pan and scrape the bottom to remove any bits that are stuck on. Stir in the rice, chicken, and bay leaves and reduce the heat to low. Cover the pot with a tight-fitting lid and cook for 20 minutes. Check to see if the rice is cooked. If there is still liquid in the pan let it cook for another 5 minutes then remove the pot from the heat. Let the pot sit for 5 minutes, covered, before you serve it. 3 cups chicken stock, 1 ½ cups long-grain rice, 1 cup rotisserie chicken, 2 bay leaves
- Stir the jambalaya well, remove the bay leaves and sprinkle the top with some green onions. Sliced green onions
Notes
https://www.theendlessmeal.com/rotisserie-chicken-and-chorizo-jambalaya/
