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.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

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

My Personal Notes

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How did you like this recipe?

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.

That's it — enjoy your meal!

Chicken Jambalaya

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions