Chicken Jambalaya

Chicken Jambalaya
Chicken Jambalaya

PREP TIME

15

minutes

TOTAL TIME

60

minutes

SERVINGS

--

servings

PREP TIME

15

minutes

TOTAL TIME

60

minutes

SERVINGS

--

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

Directions

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

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