Chicken jambalaya

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Serves: 4

By BumperliciousIsOneHotMother

(1 Vote) 1


  • 1 pinch sugar

  • 400g chicken

  • 1 chilli (to taste)

  • 8 tortilla wraps

  • 70g chorizo (per person)

  • 1 chorizo diced

  • 3 peppers cut into strips

  • 500g passata

  • 1 tbsp natural yoghurt or creme fraiche (to serve)


  1. Brown the chicken, chorizo and the peppers in a large saucepan or wok.
  2. Whilst they are cooking, cook the rice for as long as it says on the packet.
  3. When the chicken and peppers are nearly cooked add the passata or tinned tomatoes, along with a pinch of sugar (this brings the sweetness out in the tomatoes)and the chilli to taste.
  4. Add any seasoning/flavouring you like, I like to add a dash of red wine, balsamic vinegar and/or Worcestershire sauce (but only because I have them in my kitchen anyway). Let it simmer until the rice is done.
  5. Meanwhile wrap the tortillas in foil and place in the oven to warm according to the instructions on the packet (about 5 minutes).

When the rice is cooked and drained whack it in the pan with the tomato sauce and let it simmer until the tortillas ready.

Let people help themselves from the big pan, and this is best eaten wrapped in the tortillas and dipped in natural yoghurt!

Handy Hint

The chorizo can be difficult to get, but is optional really, the dish is still yummy without it, but much better with it!

Additional Information

  • sausage

  • tomato

  • pepper

  • Rice

  • Low fat

  • Chicken

  • Main Course

  • Gluten Free

  • Dairy Free

  • Nut Free

  • Egg Free

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Your comments

  • gigismummy 07/07/10 22:43

    Hmmm, yes I can see how it would be nice with the tortillas and cream. We just ate it by itself and it was not nearly as nice. I had jambalaya in the states and this didn't taste anything like it.