Chicken Jambalaya
Flavor packed rice, chicken, sausage and vegetables comes together in one pot to make this incredible chicken jambalaya!
Servings: 6 servings
Calories: 434kcal
Ingredients
- 1 pound chicken thighs cut in 1" pieces
- 2 teaspoons olive oil
- 8 ounces Andouille sausage sliced
- 1 green pepper diced
- ½ onion diced
- 1-15 ounce can diced tomatoes
- 1 tablespoon Cajun seasoning
- 1 sprig fresh thyme
- 1 cup long grain white rice well rinsed
- 1 ½ cups chicken stock
- Green onions for serving
Instructions
- Heat the olive oil in a large pot over medium heat and brown the chicken (about 2-3 minutes). Remove chicken and set aside.
- Add the sausage and brown on both sides (about 2-3 minutes). Remove and set aside.
- Add the onions and green pepper and cook until softened, about 2 minutes.
- Add the tomatoes, Cajun seasoning and thyme and stir to combine.
- Add the chicken stock, rice, chicken and sausage and stir to combine.
- Bring to a boil, reduce heat and simmer, covered, for 15 minutes.
- Remove the lid and let simmer the last 5-10 minutes uncovered so any additional liquid can be absorbed. *If it gets too dry, put the lid back on to finish the cooking.
- Remove from heat, fluff with a fork and serve garnished with green onions.
Notes
- If the rice gets too dry while cooking for the last 5-10 minutes, just put the lid back on to let it finish cooking.
- For more heat, add ¼ to ½ teaspoon cayenne pepper or some diced hot peppers.
- Make sure the rice is rinsed until the water runs clear to prevent the rice from getting sticky while cooking.
- Substitute any smoked sausage for the andouille if needed.
Nutrition
Serving: 1cup | Calories: 434kcal | Carbohydrates: 29g | Protein: 23g | Fat: 25g | Saturated Fat: 7g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 11g | Trans Fat: 0.2g | Cholesterol: 107mg | Sodium: 394mg | Potassium: 455mg | Fiber: 1g | Sugar: 2g | Vitamin A: 736IU | Vitamin C: 17mg | Calcium: 29mg | Iron: 2mg