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.

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 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.

Magnolia Chicken Jambalaya

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