Chicken Jambalaya (Sandra Lee) |
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Prep Time: 15 Minutes Cook Time: 45 Minutes |
Ready In: 60 Minutes Servings: 4 |
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Ingredients:
2 tablespoons canola oil, divided |
1 1/2 pounds boneless, skinless chicken thighs, cut into bite-size pieces |
kosher salt and freshly ground black pepper |
1 medium yellow onion, chopped |
1 green bell pepper, chopped |
2 stalks celery, chopped |
1 tablespoon chopped garlic |
1 tablespoon cajun seasoning |
1/4 teaspoon cayenne pepper |
2 cups long grain rice |
3 cups chicken broth |
1 (14.5-ounce) can diced tomatoes, with juice |
1 tablespoon chopped fresh parsley, for garnish |
Directions:
1. In a large, heavy-bottomed pot over medium-high heat, add 1 tablespoon oil. Add the chicken, season lightly with salt and pepper, and brown on both sides, about 7 minutes, working in batches if necessary. Remove the chicken to a plate. Add the remaining tablespoon of oil and the onions, peppers, and celery, and cook until the vegetables are soft, about 5 minutes. Add the garlic, Cajun seasoning, cayenne, salt and pepper, and give it a stir. Stir in the rice. Add the chicken back to the pot, along with the broth and tomatoes, and season with salt and pepper. Bring to a boil, cover, and reduce the heat to a simmer. Cook until the liquid is absorbed and the rice is tender, about 30 minutes. (Reserve 3 cups rice mixture for Round 2 Recipe Cajun Quesadillas and Online Round 2 Recipe Cajun Red Bean and Rice Soup.) Serve, garnished with parsley.
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