Mock Jambalaya with Chicken
Bring the bold flavors of Louisiana straight to your kitchen with this Mock Jambalaya with Chicken—a simplified, one-pot twist on the classic Creole dish. Perfectly seasoned boneless chicken thighs are combined with the aromatic "holy trinity" of onion, green bell pepper, and celery, alongside garlic and smoky spices like paprika and optional cayenne pepper for a touch of heat. This hearty dish features tender white rice simmered in a rich medley of chicken broth and diced tomatoes, absorbing every ounce of flavor. Optional smoked sausage adds an authentic flair, while green onions provide a fresh and vibrant finishing touch. Ready in just 50 minutes, this hassle-free jambalaya recipe is a family-friendly favorite that doesn't compromise on taste. Ideal for weeknight dinners or Southern-inspired gatherings, it's a crowd-pleaser guaranteed to transport your taste buds to the bayou.
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Recipe Information
Ingredients
- 2 tablespoons olive oil
- 1 pound boneless, skinless chicken thighs
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 1 medium onion, diced
- 1 medium green bell pepper, diced
- 2 stalks celery, diced
- 3 garlic cloves, minced
- 1 teaspoon paprika
- 1 teaspoon dried thyme
- 0.25 teaspoon cayenne pepper (optional)
- 1 cup white rice, uncooked
- 2 cups chicken broth
- 1 14-ounce can diced tomatoes
- 0.5 pound smoked sausage, sliced (optional)
- 2 green onions, sliced for garnish
Instructions
Heat the olive oil in a large pot or deep skillet over medium-high heat.
Season the chicken thighs with salt and black pepper. Add the chicken to the pot and cook until browned on both sides, about 6 minutes total. Remove the chicken and set aside.
In the same pot, add the diced onion, green bell pepper, and celery. Cook until softened, about 5 minutes.
Stir in the minced garlic, paprika, dried thyme, and cayenne pepper (if using). Cook for an additional 1 minute, stirring frequently.
Pour in the uncooked white rice and stir to coat the grains with the seasonings and vegetables.
Add the chicken broth and diced tomatoes (with their juice) to the pot. Stir well to combine.
Return the browned chicken to the pot, along with the sliced smoked sausage if using.
Bring the mixture to a gentle boil, then reduce the heat to low. Cover the pot with a tight-fitting lid and simmer for 20-25 minutes, or until the rice is tender and has absorbed most of the liquid.
Remove the pot from heat and let it rest, covered, for 5 minutes.
Fluff the rice with a fork and garnish with sliced green onions before serving.
Nutrition Facts
Calories |
2806 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 137.3 g | 176% | |
| Saturated Fat | 39.9 g | 200% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 700 mg | 233% | |
| Sodium | 6230 mg | 271% | |
| Total Carbohydrate | 206.1 g | 75% | |
| Dietary Fiber | 17.6 g | 63% | |
| Total Sugars | 23.7 g | ||
| Protein | 173.0 g | 346% | |
| Vitamin D | 0.8 mcg | 4% | |
| Calcium | 458 mg | 35% | |
| Iron | 14.6 mg | 81% | |
| Potassium | 3650 mg | 78% | |
*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.
