Dinner

Turkey and Chorizo Jambalaya

Name: Turkey and Chorizo Jambalaya
Prep time: 15 min
Total time: 15 min
Yield: 1 serving
Ingredients: 140 g Turkey breast; 30 g Chorizo; 65 g Basmati rice; 60 g Onion; 80 g Green pepper; 1 stick, about 40 g Celery; 2 cloves, about 6 g Garlic; 150 g Chopped tomatoes, tinned; 200 g Chicken stock; A teaspoon Smoked paprika; A pinch, or more Cayenne pepper; A few sprigs Fresh thyme

A one-pan rice dish with turkey, a small weighed amount of chorizo, pepper, celery and cayenne. 49 g of protein for 560 kcal.

Calories: 560kcal
Protein: 49g
Fat: 10g
Carbs: 69g

Per serving, makes 1. 15 minutes of work, then twenty minutes on the hob with the lid on. Published 8 September 2026.

Allergens

Celery

Some chorizo contains milk protein. Check the label.
Nearly every stock cube and pot lists celery. Home-made stock without it carries no flag.

Flags follow UK labelling rules and come from the ingredients as listed, not from any particular brand. Check the packet before cooking for somebody with an allergy.

Recipe in pictures

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Turkey and Chorizo Jambalaya, plated and ready to serve. — The finished recipe. Turkey and Chorizo Jambalaya

Ingredients 1 to 6 for turkey and chorizo jambalaya arranged separately on a dark worktop. — Ingredients 1 to 6. 140 g Turkey breast (Cut into 2 cm pieces. Weighed raw. The same piece weighed after cooking has lost water, so the protein per gram is higher and the total would come out about a quarter over.). 30 g Chorizo (Diced small. Thirty grams is enough to colour the whole pan with its fat. As sold. This is where the fat in the dish is.). 65 g Basmati rice (Dry weight, before cooking.). 60 g Onion. 80 g Green pepper. 1 stick, about 40 g Celery

Ingredients 7 to 12 for turkey and chorizo jambalaya arranged separately on a dark worktop. — Ingredients 7 to 12. 2 cloves, about 6 g Garlic. 150 g Chopped tomatoes, tinned. 200 g Chicken stock (Made up from a cube or a pot.). A teaspoon Smoked paprika. A pinch, or more Cayenne pepper. A few sprigs Fresh thyme

Turkey and Chorizo Jambalaya, preparation step 1: Fry the chorizo in a dry saucepan over a medium heat for two minutes until the fat runs. Add the turkey and colour it in that fat for two more. — Step 1. Fry the chorizo in a dry saucepan over a medium heat for two minutes until the fat runs. Add the turkey and colour it in that fat for two more.

Turkey and Chorizo Jambalaya, preparation step 2: Add the onion, pepper and celery, chopped small, and cook for five minutes until soft. Stir in the garlic, paprika, cayenne and thyme. — Step 2. Add the onion, pepper and celery, chopped small, and cook for five minutes until soft. Stir in the garlic, paprika, cayenne and thyme.

Turkey and Chorizo Jambalaya, preparation step 3: Add the rice and stir until every grain is coated, then add the tomatoes and stock with a pinch of salt. Bring to the boil, cover and cook on the lowest heat for twenty minutes. — Step 3. Add the rice and stir until every grain is coated, then add the tomatoes and stock with a pinch of salt. Bring to the boil, cover and cook on the lowest heat for twenty minutes.

The finished turkey and chorizo jambalaya. — Step 4. Rest off the heat for five minutes, then fork through and taste for heat and salt.

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Ingredients

Turkey breast140 g
Cut into 2 cm pieces. Weighed raw. The same piece weighed after cooking has lost water, so the protein per gram is higher and the total would come out about a quarter over.
Chorizo30 g
Diced small. Thirty grams is enough to colour the whole pan with its fat. As sold. This is where the fat in the dish is.
Basmati rice65 g
Dry weight, before cooking.
Onion60 g
Green pepper80 g
Celery1 stick, about 40 g
Garlic2 cloves, about 6 g
Chopped tomatoes, tinned150 g
Chicken stock200 g
Made up from a cube or a pot.
Smoked paprikaA teaspoon
Cayenne pepperA pinch, or more
Fresh thymeA few sprigs

Method

Fry the chorizo in a dry saucepan over a medium heat for two minutes until the fat runs. Add the turkey and colour it in that fat for two more.
Add the onion, pepper and celery, chopped small, and cook for five minutes until soft. Stir in the garlic, paprika, cayenne and thyme.
Add the rice and stir until every grain is coated, then add the tomatoes and stock with a pinch of salt. Bring to the boil, cover and cook on the lowest heat for twenty minutes.
Rest off the heat for five minutes, then fork through and taste for heat and salt.

Worth knowing

Chorizo is 22% fat, so the thirty grams here contribute more fat than the turkey does. It is also what makes it jambalaya. Weigh it, use it and do not add oil.
No stirring once the lid is on. The bottom layer catches slightly, and that layer is the best bit.

Other dinner recipes that share ingredients with this one, or every dinner between 450 and 600 calories a serving.

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Macros are calculated from the weights listed above using standard food composition values, and will shift with your own brands and measuring. Weigh what you can. This is a recipe, not dietary advice. The full health disclaimer is below.