Spicy Chicken Jambalaya

Spicy Chicken Jambalaya

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This spicy, flavoursome meal of Creole origin is a one-pot rice dish that makes the perfect mid-week meal!

  • Recipe serves4
  • Preparation time25 minutes
  • Cooking time50 minutes


  • 10 ml Robertsons Louisiana Cajun Spice
  • 410 g Chopped tomatoes
  • 1 KNORR Chicken Stock Pot
  • 15 ml Cooking oil
  • 1 onion, finely diced
  • 1 Red pepper, sliced
  • 1 Green pepper, sliced
  • 4 Rashers streaky back bacon, chopped
  • 400 g chicken fillet, cut into strips
  • 750 ml water
  • 1 ½ Cup White rice


  • Heat oil in a large pot and cook the onion until soft but with no colour.
  • Add the red and green pepper and fry until tender then add the bacon and fry for a further 5 minutes until the bacon is cooked.
  • Add the chicken strips and brown well then stir in the Robertsons Louisiana Cajun spice and allow to cook for 1 minute to release the aroma and flavour.
  • Stir in the rice then add the water, KNORR Chicken Stock Pot and the tinned tomatoes.
  • Bring to the boil then reduce the heat and allow to simmer covered for about 20 minutes until the rice is tender, stirring occasionally.