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One-Pot Chicken Jambalaya

Close-up of a plate filled with One-Pot Chicken Jambalaya featuring rice, chicken chunks, sliced sausage, and green peppers.
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A simple recipe for making flavorful chicken jambalaya entirely in a single pot for easy cleanup.

Ingredients

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  • 1 tablespoon olive 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 taste)
  • 1 teaspoon salt
  • 1/2 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 sausage. Cook until the chicken is browned on all sides, about 5 to 7 minutes. Remove the chicken and sausage with a slotted spoon and set aside, leaving any rendered fat in the pot.
  3. Add the 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, oregano, cayenne pepper, salt, and black pepper. Cook for 1 minute until fragrant.
  5. Return the cooked chicken and sausage 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. Gently stir in the frozen green peas. The residual heat will warm them through.
  9. Fluff the jambalaya with a fork and garnish with sliced green onions before serving.

Notes

  • For richer flavor, use smoked andouille sausage. If you prefer strictly chicken, omit the sausage and add 1 more tablespoon of oil if needed.
  • Adjust the cayenne pepper amount based on your preference for heat.
  • Use long-grain white rice; do not rinse the rice before adding it, as the starch helps thicken the dish.

Nutrition

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