Chicken Jambalaya Recipe

Name: Chicken Jambalaya
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 Tbsp. salad oil; 1 large fryer (2 1/2 to 3 lb.); 2 1/2 c. chopped onion; 1/4 c. chopped celery; 1 tsp. chopped garlic; 3 Tbsp. chopped green bell pepper; 1 small whole tomato (fresh or canned); 2 c. raw long grain rice; 2 3/4 c. water; 1 Tbsp. and 1 tsp. salt; 1/4 tsp. black pepper; 1/4 tsp. red pepper

Servings: persons

3 Tbsp. salad oil
1 large fryer (2 1/2 to 3 lb.)
2 1/2 c. chopped onion
1/4 c. chopped celery
1 tsp. chopped garlic
3 Tbsp. chopped green bell pepper
1 small whole tomato (fresh or canned)
2 c. raw long grain rice
2 3/4 c. water
1 Tbsp. and 1 tsp. salt
1/4 tsp. black pepper
1/4 tsp. red pepper

1
Cut up chicken and brown in salad oil.
2
Remove chicken and oil from pot.
3
Return 3 tablespoons oil to pot.
4
Add onion, celery, garlic, green pepper and tomato.
5
Cover and stir frequently. Brown slowly.
6
Return chicken to mixture.
7
Add rice, water, salt and pepper.
8
Mix well.
9
Cook on medium heat 15 minutes using cover and stirring often.
10
Lower heat and steam 45 minutes or until rice is cooked but not gummy.
11
Remove cover and stir every 10 minutes or so to ensure cooking evenly.

602

kcal

Calories

Fat

110

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 3 Tbsp. salad oil, 1 large fryer (2 1/2 to 3 lb.), 2 1/2 c. chopped onion, 1/4 c. chopped celery, and more.

Yes, Chicken Jambalaya falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Chicken Jambalaya

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