Print

Chicken Jambalaya

One-pot chicken jambalaya with tender chicken thighs, colorful bell peppers, and long-grain rice garnished with sliced green onions
Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

A steaming, richly spiced, hearty one-pot Louisiana classic featuring tender seared chicken thighs, the Cajun holy trinity of vegetables, bold spices, and long-grain rice that soaks up every drop of smoky, savory flavor.

Ingredients

Scale
  • 2 tablespoons olive oil
  • 1 pound boneless, skinless chicken thighs, cut into bite-sized pieces
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1 teaspoon smoked paprika
  • 1 teaspoon Cajun seasoning
  • 1 small onion, diced
  • 1 green bell pepper, diced
  • 1 red bell pepper, diced
  • 2 stalks celery, chopped
  • 3 cloves garlic, minced
  • 1 can (14.5 oz) diced tomatoes, with juices
  • 1 1/2 cups long-grain white rice
  • 3 cups chicken broth, low-sodium recommended
  • 1 teaspoon dried oregano
  • 1 teaspoon dried thyme
  • 1/2 teaspoon cayenne pepper (optional)
  • 2 bay leaves
  • 1 teaspoon Worcestershire sauce
  • 2 green onions, sliced, for garnish

Instructions

  1. Heat olive oil in a large deep skillet or Dutch oven over medium-high heat until shimmering. Season chicken evenly with salt, pepper, smoked paprika, and Cajun seasoning. Sear undisturbed for 3 to 4 minutes per side until deeply golden brown. Remove and set aside.
  2. In the same pan, add diced onion, bell peppers, and celery. Cook over medium heat for about 5 minutes until softened and translucent. Add minced garlic and cook for 30 seconds until fragrant.
  3. Pour in diced tomatoes with all their juices and scrape up every browned bit from the pan bottom. Add oregano, thyme, cayenne pepper if using, bay leaves, and Worcestershire sauce. Stir to combine.
  4. Return seared chicken and any collected juices to the pot. Add uncooked rice and chicken broth. Stir to distribute evenly and bring to a full boil over medium-high heat.
  5. Reduce heat to low, cover tightly, and simmer for 25 to 30 minutes without lifting the lid. If the lid does not seal well, place foil between the pot and lid before closing.
  6. When rice is tender and liquid is absorbed, turn off heat and let sit covered for 5 minutes. Remove bay leaves, fluff gently with a fork, and garnish with sliced green onions before serving.

Notes

  • Always use long-grain white rice only. Short-grain varieties will become mushy with this cooking method.
  • Do not lift the lid during the simmer. Trapped steam is essential for properly cooked rice.
  • Add shrimp in the last 5 minutes for a classic surf-and-turf version. Sliced turkey or beef sausage also works well.
  • For a traditional tomato-free Cajun version, skip the canned tomatoes and increase broth by 1/2 cup.
  • Check Cajun seasoning and Worcestershire labels if strict gluten-free is needed – some brands contain gluten.

Nutrition

Find it online: https://www.benefitiany.com/chicken-jambalaya/