Magnolia Chicken Jambalaya Recipe

Name: Magnolia Chicken Jambalaya
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 1/4 cups long-grain white rice; 2 tablespoons vegetable oil; 1 1/2 pounds skinless, boneless chicken thighs, cut into 3/4-inch pieces; 3 small green bell peppers, seeded and cut into 1/2-inch pieces; 1 large Spanish onion, cut into 1/2-inch pieces; 1 carrot, finely diced; 1 celery rib, finely diced; 1 large garlic clove, minced; 1 teaspoon paprika; 1 bay leaf; One 14-ounce can diced tomatoes, drained; 1 cup dry white wine; 1 cup chicken stock or low-sodium broth; Kosher salt and freshly ground black pepper; Cayenne pepper; 2 tablespoons minced parsley; Hot sauce, for serving

Servings: persons

1 1/4 cups long-grain white rice
2 tablespoons vegetable oil
1 1/2 pounds skinless, boneless chicken thighs, cut into 3/4-inch pieces
3 small green bell peppers, seeded and cut into 1/2-inch pieces
1 large Spanish onion, cut into 1/2-inch pieces
1 carrot, finely diced
1 celery rib, finely diced
1 large garlic clove, minced
1 teaspoon paprika
1 bay leaf
One 14-ounce can diced tomatoes, drained
1 cup dry white wine
1 cup chicken stock or low-sodium broth
Kosher salt and freshly ground black pepper
Cayenne pepper
2 tablespoons minced parsley
Hot sauce, for serving

1
In a medium saucepan, bring 6 cups of salted water to a boil.
2
Add the rice and cook until just al dente, about 7 minutes.
3
Drain well, shaking out the excess water.
4
In a large enameled cast-iron casserole, heat the oil until shimmering.
5
Add the chicken and cook over moderately high heat, stirring occasionally, until lightly browned, about 7 minutes.
6
Using a slotted spoon, transfer the chicken to a plate.
7
Add the peppers, onion, carrot, celery, garlic, paprika and bay leaf and cook, stirring occasionally, until softened, 10 minutes.
8
Add the tomatoes and the chicken to the casserole and cook, stirring, until all of the liquid has evaporated, about 3 minutes.
9
Add the wine and boil over high heat until nearly evaporated, about 4 minutes.
10
Stir in the rice.
11
Add the stock, season with salt, pepper and cayenne and bring to a boil.
12
Cook uncovered until the rice is tender, about 5 minutes.
13
Discard the bay leaf.
14
Stir in the parsley and serve with hot sauce.

756

kcal

Calories

Fat

Carbs

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 17 ingredients. The key ingredients include: 1 1/4 cups long-grain white rice, 2 tablespoons vegetable oil, 1 1/2 pounds skinless, boneless chicken thighs, cut into 3/4-inch pieces, 3 small green bell peppers, seeded and cut into 1/2-inch pieces, and more.

Yes, Magnolia 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!

Magnolia Chicken Jambalaya

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions