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Avena Recipes

Easy Chicken Jambalaya

A flavorful one-pot chicken jambalaya packed with vegetables, rice, tomatoes, and Cajun-inspired seasonings.
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Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings: 6 servings
Ingredients Method Notes

Ingredients
  

  • 1 lb boneless skinless chicken thighs diced
  • 1 tbsp olive oil
  • 1 medium onion diced
  • 1 green bell pepper diced
  • 2 celery stalks diced
  • 3 garlic cloves minced
  • 1 can 14.5 oz diced tomatoes
  • 2 cups chicken broth
  • 1 cup long-grain white rice
  • 1 tsp smoked paprika
  • 1 tsp dried thyme
  • 1 tsp dried oregano
  • 1/4 tsp cayenne pepper
  • 1 tsp salt
  • 1/2 tsp black pepper
  • 2 tbsp fresh parsley chopped

Method
 

Heat olive oil in a large pot over medium-high heat and brown the chicken for 4–5 minutes.
    Add onion, bell pepper, and celery. Cook for 5 minutes until softened.
      Stir in garlic and cook for 30 seconds.
        Add tomatoes, broth, rice, paprika, thyme, oregano, cayenne, salt, and pepper.
          Bring to a boil, then reduce heat, cover, and simmer for 25 minutes.
            Remove from heat and let stand for 5 minutes.
              Fluff with a fork, garnish with parsley, and serve.

                Notes

                Store leftovers in the refrigerator for up to 4 days. Adjust the cayenne pepper to your preferred spice level. For extra vegetables, add okra or diced zucchini.