Chicken and Pea Jambalaya

Chicken and Pea Jambalaya


Serves 4

Nutritional information

Per serving


22.1g fat

5.6g saturates

8.7g sugar

3.1g salt


3 tbsp rapeseed oil

1 medium onion, peeled and diced

1 red pepper, diced

1 green pepper, seeded and diced

3 cloves garlic, peeled and crushed

150g chorizo sausage, chopped into chunks

450g skinless, raw diced chicken

1 red hot chilli pepper, seeded and chopped

2 sticks celery diced (optional)

250g easy cook long grain rice

1-2 tsps chilli powder

1 tbsp turmeric

1 tbsp Cajun spice mix

500ml chicken stock or vegetable stock

250g peas

Sea salt and black pepper


Heat the oil in a large pan and add the onion, peppers, garlic, chorizo and chicken pieces and cook for about 5 minutes.  Add the chilli pepper, celery (if using) and rice and stir well.  Add the chilli powder, turmeric and Cajun spices, mix well; making sure the rice is well coated with the flavours and season well with sea salt and black pepper.

Add the chicken stock or water and bring to a simmer, once the rice is nearly cooked, about 20-25 minutes, add the frozen peas and mix well and cook for a further 5 minutes or until the rice and chicken are cooked.

Taste for seasoning and add sea salt and black pepper and more Cajun spice, according to taste.  If a little dry add more stock.

Tip: You can add king prawns to this dish and also chopped parsley.


The less water you use when cooking peas, the less vitamin C is lost. Steaming helps to conserve this vitamin.

When boiling frozen peas, add enough water to cover, bring to the boil and then cover and simmer for 3 minutes. To microwave 227 grams (8oz) of frozen peas add 15ml (1 tablespoon) of water, place in a non metallic container and cover. Cook on full power for 4 minutes (750W) or 4 1/2 minutes (650W)