Recipe of the Month: Chicken Jambalaya


chicken jambalaya recipe

Chicken Jambalaya


  • 6 chicken thighs, boneless and skinless, cut into 1-inch chunks
  • 2 tsps canola oil
  • 1 cup andouille sausage, chunked
  • 1 onion, chopped
  • 1 celery stalk, chopped
  • 1 green pepper, chopped
  • 1/2 tsp cayenne pepper
  • 1 tsps thyme, minced
  • 1 tsps oregano, minced
  • 1 tsps salt
  • 1/2 tsps black pepper
  • 2 cloves garlic, minced
  • 1 14-ounce can whole, peeled plum tomatoes, with juice
  • 1 14-ounce can tomato sauce
  • 2 cups chicken broth
  • 4 scallions, chopped
  • 1 cup long-grain rice


  1. In a large saucepan, warm canola oil over medium heat.
  2. Add sausage; sauté until crispy on the edges, about 8 minutes. Stir in onion, celery, green pepper; sauté until tender, about 5 minutes.
  3. Increase heat to medium-high, add chicken thighs and sauté until lightly browned, about 8 minutes.
  4. Return heat to medium; stir in cayenne pepper, thyme, oregano, salt, pepper and garlic. Continue sautéing about 3 more minutes. Stir in tomatoes with their juices, tomato sauce, chicken broth, scallions and rice.
  5. Bring to a simmer; reduce heat to very low, cover and cook for 20 minutes.


Servings: 4

Author: Recipe courtesy of National Chicken Council

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