Rotisserie Chicken and Chorizo Jambalaya

I think something might be the matter 'cause this girl (that's me!) who doesn't like rice, loves this dish. Like, L O V E loves it. It's the kinda love that sent me back into the kitchen for seconds when I could barely finish eating my first plate. It's the kind of love that makes me want to keep a pot of jambalaya leftovers in the fridge to snack on whenever I pass through the kitchen. And yes, it is even pretty good cold. Please don't ask me how I know that.

READ MORE: Homemade Cajun Seasoning

Rotisserie Chicken and Chorizo Jambalaya

I've decided what I don't normally like about rice is that it is just so bland. I like my food spicy and full of flavor but rice usually just sits on my plate looking like a big pile of tasteless cardboard. Or, err, just cardboard since I imagine all cardboard to be tasteless.

Now, this rice … oh baby does it ever pack a punch. Every single bite is loaded with deliciousness. The rice is really just a vehicle to get all the flavor into your mouth. Some serious YUM.

Here's why this jambalaya is so over the top:

  1. Chorizo. Spicy. Delicious. Gimme more. ♥
  2. Rotisserie chicken. Salty. Rich. Most tender meat in existence. ♥
  3. Bacon fat. Nuff said. ♥

I'm completely convinced that if this jambalaya can turn me from a die-hard rice disliker into someone who can't get enough then you will love it too.

Rotisserie Chicken and Chorizo Jambalaya

If you make this Rotisserie Chicken and Chorizo Jambalaya, make sure to snap a pic and tag @theendlessmeal on Instagram so I can like and comment on your photos. I love seeing TEM recipes you create.

Rotisserie Chicken and Chorizo Jambalaya

Rotisserie Chicken and Chorizo Jambalaya

  • Author: Kristen Stevens
  • Prep Time: 10 mins
  • Cook Time: 40 mins
  • Total Time: 50 minutes
  • Yield: 4 servings 1x
  • Category: Dinner
  • Method: Stovetop
  • Cuisine: North American


This Rotisserie Chicken and Chorizo Jambalaya is absolutely delicious. It is salty, rich and full of flavour! You are going to love it!



  • 1 chorizo sausage (about 8 ounces), diced
  • 1 large onion, minced
  • 2 teaspoons bacon fat, butter or oil, divided
  • 2 celery stalks, chopped
  • 2 bell peppers (any colour), chopped
  • 2 medium tomatoes, chopped
  • 3 garlic cloves, minced
  • 2 cups of chicken stock (I use Better than Bouillon)
  • 1 cup of long grain rice
  • 1 generous cup of rotisserie chicken, shredded
  • 1 tablespoon cajun seasoning
  • ½ teaspoon sea salt
  • 2 bay leaves
  • Sliced green onions, for garnish


  1. Add the chorizo, onion, and bacon fat to a large skillet over medium-high heat. Cook, stirring often, until the onion begins to brown, about 5 minutes. Add the celery stalks and bell peppers and continue to cook for another 5 minutes. Add the tomatoes and garlic and cook for 1 minute more.
  2. Add all the remaining ingredients and bring the skillet to a boil. Reduce the heat to low, stir the pot one more time, and then cover it with a tight-fitting lid. Cook for 20 minutes then check to see if the rice is cooked. If there is still liquid in the pan let it cook for another 5 minutes then remove the pot from the heat. Let the pot sit for 5 minutes, covered, before you serve it.
  3. Stir the jambalaya well, remove the bay leaves and sprinkle the top with some green onions.