Savory and Satisfying Chicken Jambalaya Recipe

Ingredients

  • 2 tablespoons olive oil
  • 2 chicken breasts, skinless and boneless, cut into chunks
  • 1 onion, finely chopped
  • 2 cloves garlic, minced
  • 1 red bell pepper, diced
  • 1 green bell pepper, diced
  • 2 stalks celery, diced
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1 teaspoon paprika
  • 1/2 teaspoon dried thyme
  • 1/2 teaspoon dried oregano
  • 1/4 teaspoon cayenne pepper
  • 1 can (14.5 oz) diced tomatoes
  • 1 cup long grain white rice
  • 2.5 cups chicken broth
  • 1 pound shrimp, peeled and deveined
  • 2 green onions, sliced
  • 1/2 cup chopped fresh parsley

Steps and instructions

  1. Heat the olive oil in a large pan over medium high heat.
  2. Add the chicken to the pan and cook until browned. Remove the chicken from the pan and set it aside.
  3. In the same pan, add the onion, garlic, peppers, and celery. Cook until the vegetables are tender.
  4. Add the salt, black pepper, paprika, thyme, oregano, and cayenne to the pan. Stir to combine the spices with the vegetables.
  5. Add the diced tomatoes, rice, and chicken broth to the pan. Stir to combine.
  6. Return the chicken to the pan. Reduce the heat to low, cover the pan, and let it simmer for 20-25 minutes, or until the rice is tender.
  7. Add the shrimp to the pan. Cover the pan again and let it cook for another 5-7 minutes, or until the shrimp is pink and fully cooked.
  8. Remove the pan from heat. Stir in the green onions and parsley.
  9. Serve the jambalaya hot.

Tools for making

  • Large pan - A large pan is needed to cook the jambalaya and accommodate all the ingredients.
  • Cutting board - A cutting board is required for chopping the vegetables and preparing the ingredients.
  • Knife - A knife is needed for cutting the chicken, onion, garlic, peppers, celery, and other ingredients.
  • Spatula - A spatula will be useful for stirring and flipping the ingredients in the pan.
  • Measuring spoons - Measuring spoons are necessary for accurately measuring the spices.
  • Can opener - A can opener is required to open the can of diced tomatoes.
  • Cooking spoon - A cooking spoon will be used for mixing and stirring the ingredients in the pan.
  • Lid - A lid is needed to cover the pan while the jambalaya simmers and cooks.

Recipe variations

  • Substitute the chicken breasts with boneless, skinless chicken thighs for a richer flavor.
  • Replace the chicken with smoked sausage or Andouille sausage for a spicier version.
  • Add diced ham or cooked bacon for an extra smoky and savory taste.
  • Incorporate different vegetables such as okra, corn, or peas to add more variety and color.
  • Make it vegetarian by omitting the chicken and shrimp, and adding extra vegetables like mushrooms, zucchini, or eggplant.
  • For a seafood-focused jambalaya, exclude the chicken and double the amount of shrimp. You can also add other seafood like crawfish, crab, or mussels.
  • Add a dash of hot sauce or cajun seasoning for an extra kick of spice.
  • Experiment with different types of rice such as brown rice, wild rice, or even cauliflower rice for a low-carb option.
  • Garnish with fresh cilantro or basil for a herbaceous twist.
  • Serve the jambalaya with a side of cornbread or crusty French bread to complete the meal.

Recipe overview

This Chicken Jambalaya recipe is a comforting and hearty dish that's packed full of flavor. Originating from Louisiana, Jambalaya is traditionally made with rice, meat, and vegetables, and this recipe sticks to those roots, featuring chicken and shrimp as the main proteins. The dish begins by browning chunks of chicken, then sautéing a mix of colorful vegetables and adding a blend of spices for that signature Jambalaya flavor. It's then simmered with rice, diced tomatoes, and chicken broth until the rice is tender, and finished off with the addition of shrimp. The result is a one-pot meal that's satisfyingly savory, slightly spicy, and sure to please your palate. Perfect for a weeknight dinner or a large gathering, this Chicken Jambalaya is a dish that's both easy to make and versatile to serve. Enjoy it on its own, or pair it with a simple salad or crusty bread for a complete meal. Ready in just one hour, this is a recipe you'll find yourself coming back to again and again.

Common questions

  1. Can I use bone-in chicken instead of boneless chicken? Yes, you can use bone-in chicken for this recipe. Just make sure to adjust the cooking time accordingly to ensure the chicken is fully cooked.
  2. Can I use brown rice instead of white rice? Yes, you can substitute brown rice for white rice. Keep in mind that brown rice may require a longer cooking time and additional liquid.
  3. Can I use fresh tomatoes instead of canned tomatoes? Yes, you can use fresh tomatoes instead of canned tomatoes. Simply chop them into small pieces and use them in the recipe. Adjust the cooking time as needed to ensure the tomatoes are cooked through.
  4. Can I use other types of meat instead of chicken? Absolutely! You can use other meats like sausage, pork, or even beef in this recipe. Just make sure to adjust the cooking time and ensure the meat is fully cooked before proceeding with the rest of the recipe.
  5. Can I make this recipe in advance? Yes, you can make the jambalaya in advance and reheat it when ready to serve. Store it in an airtight container in the refrigerator for up to 3 days. Heat it in a pan on the stove or in the microwave until heated through before serving.
  6. Can I freeze the leftovers? Yes, you can freeze the leftovers. Let the jambalaya cool completely, then transfer it to freezer-safe containers or bags. Label them with the date and freeze for up to 3 months. Thaw in the refrigerator overnight before reheating.

Serving dishes and utensils

  • Large pan - A large pan is needed to cook the jambalaya and accommodate all the ingredients.
  • Cutting board - A cutting board is necessary for chopping the vegetables and preparing the ingredients.
  • Knife - A knife is essential for cutting the chicken, onions, peppers, and other ingredients.
  • Wooden spoon - A wooden spoon is useful for stirring and combining the ingredients while cooking.
  • Measuring cups - Measuring cups are needed to accurately measure the rice, chicken broth, and other liquids.
  • Can opener - A can opener is required to open the can of diced tomatoes.
  • Cover or lid - A cover or lid for the pan is necessary to help the jambalaya simmer and cook evenly.
  • Serving spoon - A serving spoon is helpful for dishing out the jambalaya onto plates or bowls.

Origin stories

Jambalaya hails from Louisiana, a state with a rich tapestry of cultural influences, including French, Spanish, West African, and Native American. It's a versatile dish, often changing to use whatever meat is on hand. Some believe it was an attempt by Spanish settlers to make paella in their new homeland, but saffron was not readily available, so tomatoes were used as a substitute. The name is thought to derive from the Spanish word 'jamon,' meaning ham, and 'aya,' a West African word for rice. The dish's deep connection to diverse cultures and adaptability truly embodies the melting pot spirit of American cuisine.

Disclaimer: This recipe was not created by humans and we cannot ensure that it will turn out as expected. We do not guarantee or take any liability for the accuracy of this recipe (including steps, ingredients, nutritional information, and all sections on this page). You should check to make sure you are not allergic to any ingredients and take safety precautions while making this. The images on this page are generated by AI and may not accurately represent the result of making this recipe.