Chicken Jambalaya

Chicken Jambalaya

Ready in 45 minutes
3 avg, 1 review(s) 100% would make again

Top-ranked recipe named "Chicken Jambalaya"

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A Traditional Louisiana Dish for Everyone


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

Original recipe makes 4



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.


Republished with Permission, National Chicken Council


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Republished with Permission, National Chicken Council [I posted this recipe.]
tyson 8 years ago
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