Chicken Jambalaya
Experience the rich, bold flavors of Louisiana with this vibrant Chicken Jambalaya recipe, a one-pot wonder brimming with tender chicken thighs, smoky kielbasa, and a medley of fresh vegetables like onion, bell pepper, and celery. Infused with fragrant spices—paprika, cayenne, thyme, and oregano—and simmered with long-grain white rice in a savory tomato and chicken broth base, this Southern classic is as comforting as it is satisfying. Ready in just over an hour, it’s perfect for weeknight dinners or casual gatherings. Garnish with fresh scallions and parsley for a pop of color and extra flavor. This hearty dish is an easy, crowd-pleasing way to bring a taste of authentic Cajun cuisine to your table!
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Recipe Information
Ingredients
- 1 pound boneless, skinless chicken thighs
- 8 ounces kielbasa or smoked sausage
- 1 medium onion
- 1 medium green bell pepper
- 2 medium celery stalks
- 3 garlic cloves
- 1.5 cups long-grain white rice
- 14.5 ounces diced tomatoes
- 3 cups low-sodium chicken broth
- 1 teaspoon paprika
- 0.5 teaspoon cayenne pepper
- 1 teaspoon dried thyme
- 1 teaspoon dried oregano
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 2 tablespoons vegetable oil
- 2 scallions, chopped (optional, for garnish)
- 2 tablespoons parsley, chopped (optional, for garnish)
Instructions
Dice the chicken thighs into bite-sized pieces and slice the sausage into thin rounds. Set aside.
Finely chop the onion, green bell pepper, celery, and garlic.
Heat the vegetable oil in a large, heavy-bottomed pot or Dutch oven over medium-high heat.
Add the chicken to the pot, season with a pinch of salt and pepper, and cook until browned on all sides, about 5-7 minutes. Remove the chicken and set aside.
In the same pot, add the sausage and cook until lightly browned, about 3-4 minutes. Remove and set aside with the chicken.
Lower the heat to medium and add the onion, green bell pepper, and celery to the pot. Sauté until softened, about 5 minutes.
Add the garlic and cook for 1 more minute until fragrant.
Stir in the long-grain white rice and let it toast for 2 minutes, stirring constantly to prevent sticking.
Add the diced tomatoes (with their juices), chicken broth, paprika, cayenne pepper, thyme, oregano, salt, and black pepper. Stir until well combined.
Return the chicken and sausage to the pot.
Bring the mixture to a boil, then reduce the heat to low, cover the pot, and let it simmer for 25-30 minutes. Stir occasionally to prevent the rice from sticking.
Check that the rice is cooked through and the liquid is mostly absorbed. If necessary, cook for an additional 5-10 minutes, adding a splash of broth or water if it becomes too dry.
Once done, fluff the jambalaya with a fork. Taste and adjust seasoning if needed.
Garnish with chopped scallions and parsley, if desired, before serving.
Nutrition Facts
Calories |
2434 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 136.6 g | 175% | |
| Saturated Fat | 39.2 g | 196% | |
| Polyunsaturated Fat | 16.8 g | ||
| Cholesterol | 674 mg | 225% | |
| Sodium | 5341 mg | 232% | |
| Total Carbohydrate | 134.3 g | 49% | |
| Dietary Fiber | 17.0 g | 61% | |
| Total Sugars | 25.6 g | ||
| Protein | 164.0 g | 328% | |
| Vitamin D | 0.8 mcg | 4% | |
| Calcium | 402 mg | 31% | |
| Iron | 14.9 mg | 83% | |
| Potassium | 3217 mg | 68% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
