Chicken Jambalaya

4 Servings
100% would make this recipe for Chicken Jambalaya again.

A Traditional Louisiana Dish for Everyone

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Chicken Jambalaya Ingredients

6 Chicken Thighs boneless and skinless, cut into 1-inch chunks	1 tsp Salt
2 tsps Canola Oil	1/2 tsp Black pepper
1 cup Andouille sausage chunked	2 clove Garlic minced
1 whole Onion chopped	1 14-ounce can whole peeled plum tomatoes, with juice
1 stalk Celery chopped	1 14-ounce can tomato sauce
1 whole Green pepper chopped	2 cup Chicken broth
1/2 tsp Cayenne pepper	4 whole Scallion chopped
1 tsp Thyme minced	1 cup Long grain rice
1 tsp Oregano minced

Instructions for Chicken Jambalaya

In a large saucepan, warm canola oil over medium heat. Add sausage; saut until crispy on the edges, about 8 minutes. Stir in onion, celery, green pepper; saut until tender, about 5 minutes. Increase heat to medium-high, add chicken thighs and saut until lightly browned, about 8 minutes. Return heat to medium; stir in cayenne pepper, thyme, oregano, salt, pepper and garlic. Continue sauting about 3 more minutes.

Stir in tomatoes with their juices, tomato sauce, chicken broth, scallions and rice. Bring to a simmer; reduce heat to very low, cover and cook for 20 minutes.

Main Ingredient: ChickenCuisine: American