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One-Pot Chicken Jambalaya

A close-up view of savory One-Pot Chicken Jambalaya cooked with rice, sausage, chicken chunks, and green peas in a cast iron skillet.
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Make authentic-tasting Chicken Jambalaya using just one pot for simple cooking and cleanup. This recipe features tender chicken, smoky sausage, and flavorful rice.

Ingredients

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  • 1 tablespoon olive oil
  • 1 pound boneless, skinless chicken thighs, cut into 1-inch pieces
  • 1/2 pound Andouille sausage (or smoked sausage), 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 for heat)
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1 (14.5 ounce) can diced tomatoes, undrained
  • 4 cups chicken broth
  • 2 cups 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 Dutch oven or heavy-bottomed pot over medium-high heat.
  2. Add the chicken pieces and cook until browned on all sides, about 5 minutes. Remove the chicken from the pot and set aside.
  3. Add the sliced sausage to the pot and cook until lightly browned, about 3 minutes. Remove the sausage and set aside with the chicken.
  4. Reduce the heat to medium. Add the onion, bell pepper, and celery to the pot. Cook, stirring occasionally, until the vegetables soften, about 5 to 7 minutes.
  5. Stir in the minced garlic, thyme, oregano, cayenne pepper, salt, and black pepper. Cook for 1 minute until fragrant.
  6. Return the browned chicken and sausage to the pot. Add the diced tomatoes (with their juice) and the chicken broth. Bring the mixture to a boil.
  7. 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.
  8. Remove the pot from the heat and let it stand, covered, for an additional 10 minutes. Do not lift the lid during this resting period.
  9. Gently fluff the rice with a fork. Stir in the frozen green peas until they are heated through.
  10. Serve immediately, garnished with sliced green onions.

Notes

  • For an authentic flavor, use long-grain white rice; do not rinse the rice before adding it, as the starch helps create the correct texture.
  • If you cannot find Andouille sausage, use a good quality smoked sausage. This recipe is naturally gluten-free if you use gluten-free sausage.
  • If you prefer a milder flavor, reduce the cayenne pepper to 1/4 teaspoon.

Nutrition

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