The protein cooking time listed in this recipe has been updated.
As of December 2025, we’ve revised cooking times for all our proteins to reflect improved food safety guidance.
Check out the latest recommended times in our Cooking Guidelines.
Smoky chicken jambalaya
Always a joyful melting pot of flavours, jambalaya reaches new highs with lots of veg (onions, pepper and tomatoes) and lean chicken thighs. Smoked paprika, oregano and our special Cajun spice mix dial up the deliciousness.
SWK: Source of fibre
SWK: High protein
Plants 6
newBadge
Serving size
Ingredients
- 1 chicken stock cube (use half) (Celery) (sea salt, potato starch*, sustainable palm oil* , sugar*, chicken fat* 3.5%, yeast extract, natural flavour, chicken meat* 1%, herbs & spices* (turmeric*, black pepper*, parsley*, rosemary*), onion powder*. * Organic ingredient)
- 1 handful of fresh flat-leaf parsley
- 140g basmati rice
- 300g skinless & boneless chicken thighs (raw skinless boneless chicken thighs)
- 1 onion
- 1 pepper
- 2 garlic clove
- 1 tbsp dried oregano (Dried Rubbed Oregano 100%.)
- 2 tbsp tomato purée
- 200g passata (tomatoes, salt, citric acid)
- 1 tbsp Cajun spice mix (Cumin, Black Pepper, Sea Salt, Fennel, Green Cardamom, Coriander, Rubbed Oregano, Rubbed Thyme, Paprika Flakes, Cayenne Pepper.)
- 1 tsp smoked paprika
- 100g Tomatoes Baby Seasonal Mix
Nutritional Information
Calories: 512
Protein: 43g
Carbs: 82g
Fat: 9.7g
Ingredients
- 2 onion
- 2 pepper
- 4 garlic clove
- 600g skinless & boneless chicken thighs (raw skinless boneless chicken thighs)
- 280g basmati rice
- 2 tsp smoked paprika
- 2 tbsp dried oregano (Dried Rubbed Oregano 100%.)
- 2 tbsp Cajun spice mix (Cumin, Black Pepper, Sea Salt, Fennel, Green Cardamom, Coriander, Rubbed Oregano, Rubbed Thyme, Paprika Flakes, Cayenne Pepper.)
- 4 tbsp tomato purée
- 400g passata (tomatoes, salt, citric acid)
- 1 chicken stock cube (Celery) (sea salt, potato starch*, sustainable palm oil* , sugar*, chicken fat* 3.5%, yeast extract, natural flavour, chicken meat* 1%, herbs & spices* (turmeric*, black pepper*, parsley*, rosemary*), onion powder*. * Organic ingredient)
- 2 handful of fresh flat-leaf parsley
- 190g Tomatoes Baby Seasonal Mix
Nutritional Information
Calories: 512
Protein: 43g
Carbs: 82g
Fat: 9.8g
Smoky chicken jambalaya
Always a joyful melting pot of flavours, jambalaya reaches new highs with lots of veg (onions, pepper and tomatoes) and lean chicken thighs. Smoked paprika, oregano and our special Cajun spice mix dial up the deliciousness.
Cook time:
27 mins
Cuisine:
American
Food group:
Poultry
Cooking Instructions
Before you start
- 1x saucepan
- 1x large frying pan
Ace the base!
- Peel the onions and dice into large pieces. Deseed the peppers and dice into 1cm squares. Peel and finely chop the garlic.
- On a separate board, trim any visible fat from the chicken, then thinly slice.
- Spritz a non-stick frying pan with cooking spray and put it over a medium heat. Fry the onions, peppers, garlic, chicken and tomatoes for 5-7 mins, until the chicken is browned.
Set your rice simmering
- Meanwhile, cook the rice in boiling water for 10-12 mins, then drain.
Turn up the flavour
- Stir the paprika, oregano, Cajun spice and tomato purée into the frying pan and cook for 2 mins, until the purée is sticking to the pan.
- Pour in the passata and 200ml water (300ml for 4 portions). Crumble in the stock, then stir any sticky bits from the base of the pan into the sauce. Simmer for 4-5 mins, until the chicken is cooked and the sauce coats the veg.
Add your final flourish
- Finely chop the parsley and add half to the sauce.
- Stir the rice into the saucy chicken, then scatter over the remaining parsley and serve.