Description
A quick and flavorful one-pot dish featuring chicken, smoked sausage, and a spicy Creole-style rice blend perfect for weeknight dinners.
Ingredients
- 1 tablespoon olive oil
- 1 pound boneless, skinless chicken thighs, cut into bite-sized pieces
- 1/2 pound smoked sausage, sliced
- 1 small onion, diced
- 1 green bell pepper, diced
- 2 cloves garlic, minced
- 1 teaspoon paprika
- 1/2 teaspoon dried thyme
- 1/2 teaspoon cayenne pepper (optional)
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 cup long grain white rice
- 2 cups chicken broth
- 1 (14.5 oz) can diced tomatoes, undrained
- 2 green onions, sliced (for garnish)
Instructions
- Heat olive oil in a large skillet or Dutch oven over medium-high heat.
- Add chicken pieces and cook until browned on all sides, about 5 minutes. Remove and set aside.
- In the same pot, add sausage and cook until browned, about 3 minutes.
- Add onion, bell pepper, and garlic, sauté for 3–4 minutes until softened.
- Stir in paprika, thyme, cayenne pepper, salt, and black pepper.
- Return chicken to the pot along with rice, chicken broth, and diced tomatoes (with juice). Stir well.
- Bring to a boil, then reduce heat to low. Cover and simmer for 20–25 minutes, or until rice is cooked and liquid is absorbed.
- Fluff the jambalaya with a fork and garnish with green onions before serving.
Notes
- Adjust cayenne pepper to your preferred spice level.
- Use rotisserie chicken for an even quicker version.
- Brown rice can be substituted but will require a longer cooking time.