Chicken, Chorizo & Prawn Jambalaya

Chicken, Chorizo & Prawn Jambalaya

Fancy some Creole cooking this week? This Chicken, Chorizo & Prawn Jambalaya is super easy and absolutely delicious.

All you need is a wok, a bunch of ingredients and a little bit of patience.

This recipe was submitted to our library by Rachel Webb at Pro-Fit Personal Training.

Chicken, Chorizo & Prawn Jambalaya

Course: DinnerDifficulty: Easy




Total time





All you need for this Chicken, Chorizo and Prawn Jambalaya is a wok, a bunch of ingredients and a little bit of patience.


  • 1 tbsp olive oil

  • 300g chicken breast, chopped into 1-inch cubes

  • 200g chorizo, thickly sliced

  • 200g cooked and peeled king prawns

  • 1 small white onion, finely chopped

  • 2 medium stalks of celery, finely chopped

  • 1 red bell pepper, finely chopped

  • 1 yellow bell pepper, finely chopped

  • 2 cloves garlic, crushed

  • 1 medium red chilli, finely chopped

  • 1 tsp dried thyme

  • 1 tsp dried oregano

  • 250g (dry) basmati rice

  • 400g tinned chopped tomatoes

  • 2 cubes chicken stock, made up to 500ml


  • Heat 1 tbsp of olive oil in a large pan, brown the chicken all over, then remove and set aside. Add the chorizo and allow to crisp.
  • Add the onions, peppers and celery, cook for 5 minutes then add the garlic, chilli, herbs and cumin and cook for 2 more minutes. Add the chicken back to the pan and then add the stock, tomatoes, salt and pepper.
  • Bring to a simmer, cover and cook for 30 mins. Add the rice and cook for 30 mins. Stir through the prawns and serve.


  • Protein: 46g | Carbs: 67g | Fats: 28g

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