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One-Pot Chicken Jambalaya

A molded serving of vibrant orange One-Pot Chicken Jambalaya mixed with peas and topped generously with fresh sliced green onions.
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A simple recipe for making flavorful Chicken Jambalaya entirely in one pot for easy cooking and cleanup.

Ingredients

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  • 1 tablespoon olive oil
  • 1 pound boneless, skinless chicken thighs, cut into 1-inch pieces
  • 1 medium yellow onion, chopped
  • 1 green bell pepper, chopped
  • 2 celery stalks, chopped
  • 2 cloves garlic, minced
  • 1 teaspoon dried thyme
  • 1 teaspoon paprika
  • 1/2 teaspoon cayenne pepper (adjust to your heat preference)
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1 (14.5 ounce) can diced tomatoes, undrained
  • 4 cups chicken broth
  • 1 cup long-grain white rice, uncooked
  • 1/2 cup frozen green peas
  • 2 green onions, sliced (for garnish)

Instructions

  1. Heat the olive oil in a large, heavy-bottomed pot or Dutch oven over medium-high heat.
  2. Add the chicken pieces and cook until browned on all sides, about 5 to 7 minutes. Remove the chicken from the pot and set it aside.
  3. Add the chopped onion, bell pepper, and celery to the pot. Cook, stirring occasionally, until the vegetables soften, about 5 minutes.
  4. Stir in the minced garlic, thyme, paprika, cayenne pepper, salt, and black pepper. Cook for 1 minute until fragrant.
  5. Return the browned chicken to the pot. Add the diced tomatoes (with their juice) and the chicken broth. Bring the mixture to a boil.
  6. Stir in the uncooked rice. Once the mixture returns to a boil, reduce the heat to low, cover the pot tightly, and simmer for 20 minutes without lifting the lid.
  7. Remove the pot from the heat and let it stand, covered, for 10 minutes. Do not lift the lid during this resting period.
  8. Stir in the frozen green peas. The residual heat will cook the peas.
  9. Fluff the jambalaya gently with a fork. Garnish with sliced green onions before serving.

Notes

  • For richer flavor, you can brown 1/2 cup of smoked andouille sausage before cooking the chicken, removing it before adding the vegetables.
  • If your rice sticks to the bottom, you may have had the heat too high during the simmer phase. Keep the heat very low.
  • Use chicken broth instead of water for better flavor in the rice.

Nutrition

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