Chicken Jambalaya Recipe

Name: Chicken Jambalaya
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 lb. boneless, skinless chicken thighs; 1 c. green bell pepper, chopped; 1 c. white corn, chopped; 2 Tbsp. butter or margarine; 28 oz. can whole peeled tomatoes; 1 c. uncooked rice; 3/4 c. water; 1/4 tsp. ground red cayenne pepper; poultry seasoning; 1 bay leaf; 3 chicken bouillon cubes; 2 cloves garlic, minced; 1/4 tsp. ground black pepper

Servings: persons

1 lb. boneless, skinless chicken thighs
1 c. green bell pepper, chopped
1 c. white corn, chopped
2 Tbsp. butter or margarine
28 oz. can whole peeled tomatoes
1 c. uncooked rice
3/4 c. water
1/4 tsp. ground red cayenne pepper
poultry seasoning
1 bay leaf
3 chicken bouillon cubes
2 cloves garlic, minced
1/4 tsp. ground black pepper

1
Saute bell pepper and onion with margarine in 12-inch electric skillet until tender, but not brown.
2
Cut chicken thighs into bite-size pieces and add to skillet along with rice, water, cayenne pepper, poultry seasoning, bay leaf, bouillon cubes, minced garlic and black pepper.
3
Bring to a boil; stir, making sure all rice grains are pressed into the liquid.
4
Reduce heat, cover and simmer, stirring occasionally.
5
Cook until rice is tender and liquid is absorbed, about 20 more minutes.
6
On low heat, let jambalaya sit uncovered to dry a little before serving.

699

kcal

Calories

Fat

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 13 ingredients. The key ingredients include: 1 lb. boneless, skinless chicken thighs, 1 c. green bell pepper, chopped, 1 c. white corn, chopped, 2 Tbsp. butter or margarine, 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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