Chicken Jambalaya Recipe

Name: Chicken Jambalaya
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 tablespoons canola oil, divided; 1 1/2 pounds boneless, skinless chicken thighs, cut into bite-size pieces; Kosher salt and freshly ground black pepper; 1 medium yellow onion, chopped; 1 green bell pepper, chopped; 2 stalks celery, chopped; 1 tablespoon chopped garlic; 1 tablespoon Cajun seasoning; 1/4 teaspoon cayenne pepper; 2 cups long grain rice; 3 cups chicken broth; 1 (14.5-ounce) can diced tomatoes, with juice; 1 tablespoon chopped fresh parsley, for garnish

Servings: persons

2 tablespoons canola oil, divided
1 1/2 pounds boneless, skinless chicken thighs, cut into bite-size pieces
Kosher salt and freshly ground black pepper
1 medium yellow onion, chopped
1 green bell pepper, chopped
2 stalks celery, chopped
1 tablespoon chopped garlic
1 tablespoon Cajun seasoning
1/4 teaspoon cayenne pepper
2 cups long grain rice
3 cups chicken broth
1 (14.5-ounce) can diced tomatoes, with juice
1 tablespoon chopped fresh parsley, for garnish

1
In a large, heavy-bottomed pot over medium-high heat, add 1 tablespoon oil.
2
Add the chicken, season lightly with salt and pepper, and brown on both sides, about 7 minutes, working in batches if necessary.
3
Remove the chicken to a plate.
4
Add the remaining tablespoon of oil and the onions, peppers, and celery, and cook until the vegetables are soft, about 5 minutes.
5
Add the garlic, Cajun seasoning, cayenne, salt and pepper, and give it a stir.
6
Stir in the rice.
7
Add the chicken back to the pot, along with the broth and tomatoes, and season with salt and pepper.
8
Bring to a boil, cover, and reduce the heat to a simmer.
9
Cook until the liquid is absorbed and the rice is tender, about 30 minutes.
10
(Reserve 3 cups rice mixture for Round 2 Recipe Cajun Quesadillas and Online Round 2 Recipe Cajun Red Bean and Rice Soup.)
11
Serve, garnished with parsley.

1033

kcal

Calories

Fat

Carbs

105

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: 2 tablespoons canola oil, divided, 1 1/2 pounds boneless, skinless chicken thighs, cut into bite-size pieces, Kosher salt and freshly ground black pepper, 1 medium yellow onion, chopped, 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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