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Spicy chicken jambalaya

For 6 you'll need

  • 225g/8oz skinless, boneless chicken breast portions
  • 175g/6oz piece raw smoked gammon or bacon
  • 2 tbsp olive oil
  • 1 large onion peeled and chopped
  • 2 cloves of garlic peeled and crushed
  • 2 sticks of celery diced
  • 1/2 tsp dried thyme
  • 1 tsp mild chilli powder
  • 1/2 tsp ground ginger
  • 2 tsp tomato puree
  • 2 dashes of Tabasco sauce
  • 750ml/1 1/4pints boiling chicken stock
  • 300g/10oz easy cook rice
  • 115g/4oz chorizo sausage (cooked), sliced
  • 2 tbsp chopped fresh flat leaf parsley, plus extra to garnish
  • Salt and ground black pepper
  • 6
  • 3 mins


1* Cut the chicken into 2.5 cm/1 inch cubes and season with salt and pepper. Trim the gammon or bacon, then cut the meat into 1cm cubes. 2* Heat 15ml/1 tbsp of the olive oil in a pan, add the onion and fry gently for about 5 mins, until beginning to colour. Stir in the garlic, celery, thyme, chilli powder and ginger and cook for about 1 min. Transfer the mixture to the ceramic cooking pot and turn the slow cooker to high. 3* Heat the remaining 15ml/1 tbsp olive oil in the pan, add the chicken pieces and fry until lightly browned. Add the chicken to the ceramic cooking pot with the gammon or bacon cubes. 4* Add the tomato puree and Tabasco sauce to the stock and whisk together. Pour into the slow cooker, cover with the lid and cook on high for 1 1/2 hours. 5* Sprinkle the rice into the pot and stir. Cover and cook on high for 45 mins - 1 hour, or until the rice is almost tender and most of the stock has been absorbed. Check towards the end of cooking time and add a little extra hot stock or water if the mixture is dry. 6* Stir in the chorizo and cook on high for a further 15 mins or until heated through. Stir in the chopped parsley, then taste and adjust the seasoning. Turn off the slow cooker and leave to stand for 10 mins. Stir with a fork to fluff up the rice, then serve garnished with chopped fresh parsley.


We serve this with pitta bread.

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