Ingredients
Scale
- 1.5 lbs boneless, skinless chicken breasts, cut into 1-inch pieces
- 1 large onion, chopped
- 1 green bell pepper, chopped
- 1 red bell pepper, chopped
- 2 celery stalks, chopped
- 1 (14.5 oz) can diced tomatoes, undrained
- 1 cup long-grain rice
- 4 cups chicken broth
- 2 tbsp Cajun seasoning
- 1 tbsp olive oil
- 1 tsp dried thyme
- 1/2 tsp cayenne pepper (optional, for extra heat)
Instructions
- Step 1: Heat olive oil in a large pot or Dutch oven over medium-high heat. Add chicken and cook until browned on all sides, about 5-7 minutes. Remove chicken from pot and set aside.
- Step 2: Add onion, bell peppers, and celery to the pot and cook until softened, about 5-7 minutes. Stir in Cajun seasoning, thyme, and cayenne pepper (if using). Cook for 1 minute more, stirring constantly.
- Step 3: Add rice to the pot and cook for 1 minute, stirring constantly, to toast the grains.
- Step 4: Stir in diced tomatoes (undrained) and chicken broth. Bring to a boil.
- Step 5: Return chicken to the pot. Reduce heat to low, cover, and simmer for 20-25 minutes, or until rice is tender and liquid is absorbed. Fluff with a fork before serving.
Notes
- Store leftover jambalaya in an airtight container in the refrigerator for up to 3 days.
- Reheat gently in a skillet over medium-low heat, stirring occasionally, to prevent sticking and ensure even heating.
- Serve this hearty jambalaya alongside a fresh green salad for a balanced and flavorful meal.
- For deeper Cajun flavor, consider browning the chicken in stages to ensure even cooking and maximum crust.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American