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Chicken and cauliflower jambalaya

Chicken and cauliflower jambalaya


You could use any leftover veg here if you don't have cauliflower

  • Feeds 4 Feeds 4
  • Ready in 50 minutes

Each serving contains

  • Energy
    1809kj 428kcal
  • Fat
    Low 11%
  • Saturates
    Low 6%
  • Sugar
    Low 11%
  • Salt
    Low 11%

% of adult’s reference intake | Carbohydrates per serving : 65g


  • 2 tbsp Co-op olive oil
  • 225g Co-op chicken breast fillets, cubed
  • 1 red onion, thickly sliced
  • 1 cauliflower, leaves removed and reserved (large ones halved lengthways), head cut into florets
  • 1 tbsp Cajun seasoning
  • 300g Co-op basmati rice
  • 400g can Co-op peeled plum tomatoes
  • 500ml chicken stock, made with 1 stock cube


  1. Heat 1 tbsp of the olive oil in a casserole dish or large saucepan on a medium-high heat
  2. Add the chicken and brown for 5 mins. Remove from the pan and set aside
  3. Reduce the heat slightly and add the remaining oil, the onion and cauliflower leaves
  4. Cook for 3 mins, stirring regularly
  5. Add the florets, chicken, Cajun spice and rice
  6. Mix for 1 minute, until the rice is well coated, then stir in the canned tomatoes and chicken stock
  7. Bring to the boil, breaking up the tomatoes with a wooden spoon
  8. Reduce the heat to a very gentle simmer, then cover and cook for 25 mins, stirring halfway through, until the rice is tender and all the liquid has been absorbed
  9. Remove the pan from the heat and leave to sit for 5 mins with the lid on
  10. Fluff up the jambalaya with a fork and serve

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