Chicken jambalaya

Chicken jambalaya
  • Serves: 4
  • Prep time: 10 minutes
  • Cook time: 40 minutes
  • Ready in: 30-60 Minutes
  • Difficulty Rating: 1
  • Syns per serving:

This one-pot favourite is filled with flavour and just right for family mealtimes.


  • 1 onion, finely chopped
  • 450g chicken thigh fillets, cut into bite-size chunks
  • 6 syn-free Slimming World sausages, sliced
  • 1 red, 1 green and 1 yellow pepper, deseeded and roughly chopped
  • 2 courgettes, roughly chopped
  • 2 tsp dried thyme
  • Zest and juice of 1 lemon
  • 400g can chopped tomatoes
  • 250g long grain rice
  • 450ml chicken stock
  • Salt and freshly ground black pepper
  • A handful of fresh parsley, chopped


  1. Heat a large pan sprayed with low calorie cooking spray. Add the onion and fry for 10 minutes to soften. Stir in the chicken and sausages and carry on cooking over a medium heat for 10 minutes.
  2. Add the peppers, courgettes, thyme, lemon zest, chopped tomatoes, rice and stock and bring to the boil. Reduce to a simmer, cover and cook for 20 minutes, stirring occasionally.
  3. Remove the pan from the heat, stir in the lemon juice and season to taste. Leave the jambalaya in the pan for a few minutes to soak up any remaining liquid. Serve sprinkled with some freshly chopped parsley.

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