Chicken Jambalaya

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  • Level: Easy
  • Total: 1 hr
  • Prep: 15 min
  • Cook: 45 min
  • Yield: 4 servings
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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

One 14.5-ounce can diced tomatoes, with juice

1 tablespoon chopped fresh parsley, for garnish


  1. 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 another use, such as Round 2 Recipe Cajun Quesadillas and Online Round 2 Recipe Cajun Red Bean and Rice Soup.) Serve, garnished with parsley.

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