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One-Pot Chicken Jambalaya

Close-up of flavorful One-Pot Chicken Jambalaya with sausage, chicken, rice, and green peppers, garnished with parsley.
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Make this simple, flavorful chicken and rice dish entirely in one pot for easy cleanup.

Ingredients

Scale
  • 1 tablespoon vegetable oil
  • 1 pound boneless, skinless chicken thighs, cut into 1-inch pieces
  • 1/2 pound smoked sausage (like andouille), sliced
  • 1 large onion, chopped
  • 1 green bell pepper, chopped
  • 2 celery stalks, chopped
  • 3 cloves garlic, minced
  • 1 teaspoon dried thyme
  • 1 teaspoon dried oregano
  • 1/2 teaspoon cayenne pepper (adjust to your heat preference)
  • 1 (14.5 ounce) can diced tomatoes, undrained
  • 4 cups chicken broth
  • 1 1/2 cups long-grain white rice, uncooked
  • 1 bay leaf
  • Salt and black pepper to taste
  • 1/4 cup chopped fresh parsley, for garnish

Instructions

  1. Heat the vegetable oil in a large, heavy-bottomed pot or Dutch oven over medium-high heat.
  2. Season the chicken pieces with salt and pepper. Add the chicken to the pot and cook until lightly browned on all sides, about 5 minutes. Remove the chicken and set it aside.
  3. Add the sliced sausage to the pot and cook until it starts to brown, about 3 minutes.
  4. Add the onion, bell pepper, and celery (the holy trinity) to the pot. Cook, stirring occasionally, until the vegetables soften, about 5 to 7 minutes.
  5. Stir in the minced garlic, thyme, oregano, and cayenne pepper. Cook for 1 minute until fragrant.
  6. Return the browned chicken to the pot. Add the diced tomatoes (with juice), chicken broth, uncooked rice, and bay leaf. Stir everything together well.
  7. Bring the mixture to a boil. Once boiling, reduce the heat to low, cover the pot tightly, and simmer for 20 to 25 minutes, or until the rice is tender and most of the liquid is absorbed. Do not lift the lid during this time.
  8. Remove the pot from the heat. Discard the bay leaf. Fluff the jambalaya gently with a fork. Let it stand, covered, for 5 minutes.
  9. Taste and adjust seasoning with salt and pepper if needed. Garnish with fresh parsley before serving.

Notes

  • For a deeper flavor, use andouille sausage if you can find it.
  • If the rice seems too dry before it is fully cooked, add 1/4 cup more broth or water and continue cooking, covered.
  • You can substitute chicken breast for thighs, but thighs stay more moist during the long simmer.

Nutrition

Find it online: https://spoonswirl.com/one-pot-chicken-jambalaya-recipe/