Chicken Jambalaya Recipe

Name: Chicken Jambalaya
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 broiler-fryer chicken (3- 3 1/2 lb.), cut up; 2 c. water; 1 1/2 tsp. salt; 1/4 tsp. pepper; 8 pork sausage links; 1 c. uncooked long-grain white rice; 1/8 tsp. ground red pepper; 1 medium onion, finely chopped; 1 large clove garlic, minced; 1 can (16-oz.) stewed tomatoes, with juice

Servings: persons

1 broiler-fryer chicken (3- 3 1/2 lb.), cut up
2 c. water
1 1/2 tsp. salt
1/4 tsp. pepper
8 pork sausage links
1 c. uncooked long-grain white rice
1/8 tsp. ground red pepper
1 medium onion, finely chopped
1 large clove garlic, minced
1 can (16-oz.) stewed tomatoes, with juice

1
Remove skin from chicken pieces.
2
Place chicken, water, salt and pepper in Dutch oven.
3
Heat to boiling; reduce heat to low. Cover and simmer for 20 minutes.
4
Remove chicken from broth. Skim fat from broth; strain broth and reserve.
5
Cook pork sausage in Dutch oven until brown; drain fat reserving 1 tablespoon in Dutch oven.
6
Add chicken; stir in broth and remaining ingredients.
7
Heat to boiling, stirring once or twice; reduce heat.
8
Cover and simmer until thickest pieces of chicken are done and rice is tender. Makes 6 servings.

805

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 10 ingredients. The key ingredients include: 1 broiler-fryer chicken (3- 3 1/2 lb.), cut up, 2 c. water, 1 1/2 tsp. salt, 1/4 tsp. pepper, 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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