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Cajun Chicken Jambalaya


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Rate this recipe 4.3/5 (3 Votes)
Cajun Chicken Jambalaya 0 Picture


  • 6 Chicken Tenderloins or 6 Boneless Skinless Chicken Tenderloins (2.5 lb bag)
  • 1 teaspoon Cajun seasoning blend
  • 1 can (14 oz) reduced-sodium chicken broth
  • 3 tablespoons vegetable oil
  • 1 large green bell pepper, chopped
  • 6 green onions, chopped
  • 3/4 cup celery, chopped
  • 1 cup long grain rice
  • 3 ounces Canadian bacon, diced
  • 1 cup salsa, medium


Servings 4


Step 1

Cut chicken into 1-inch chunks. Sprinkle with Cajun seasoning. Heat oil in large nonstick skillet to medium-high. Cook chicken 8 minutes or until golden brown. Remove from skillet. In same skillet, cook green pepper, three-fourths of scallions and celery 5 minutes or until pepper is crisp-tender. Add uncooked rice to skillet and cook 1 minute. Return chicken to skillet. Stir in bacon, salsa and broth. Bring to a boil; reduce heat to low. Cover and simmer 25 minutes or until rice has absorbed liquid and chicken is done (internal temp 170°F). Remove from heat and let stand 5 minutes before serving.

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