Include in Print View:

Chicken Jambalaya

Chicken Jambalaya 2 recipe image
This Chicken Jambalaya is a comforting one-pot meal that captures the bold, spicy essence of Louisiana cuisine. It combines tender chicken thighs and drumsticks with crisp bacon, aromatic vegetables, and fluffy rice simmered in a rich tomato-broth base. The flavor profile is deep and savory, balanced by the heat of chili powder and cayenne. Perfect for busy weeknight dinners or casual gatherings, this dish brings everyone to the table.
Cooking Method:
Cuisine: ,
Courses:
Difficulty: Advanced
Servings: 4
Calories: 751
Description
This Chicken Jambalaya is a comforting one-pot meal that captures the bold, spicy essence of Louisiana cuisine. It combines tender chicken thighs and drumsticks with crisp bacon, aromatic vegetables, and fluffy rice simmered in a rich tomato-broth base. The flavor profile is deep and savory, balanced by the heat of chili powder and cayenne. Perfect for busy weeknight dinners or casual gatherings, this dish brings everyone to the table.
Ingredients
  • Bacon
  • Flour
  • Flour
  • Chili powder
  • Cayenne pepper
  • Chicken thighs
  • Chicken drumsticks
  • Salt
  • Black pepper
  • Onion, finely chopped
  • Celery, finely chopped
  • Green bell pepper, chopped
  • Garlic, minced
  • Tomatoes, undrained (28 oz)
  • Chicken broth
  • Water
  • Rice, uncooked
  • Worcestershire sauce
  • Bay leaf
Directions
  1. 1
    In a large Dutch oven, cook bacon over medium-low heat until crisp, about 10 minutes.
  2. 2
    Remove bacon and set aside on a paper towel.
  3. 3
    In a shallow bowl, mix flour, 1/2 teaspoon chili powder, and the cayenne pepper.
  4. 4
    Sprinkle chicken with 1/2 teaspoon salt and the black pepper; dredge in seasoned flour to coat, reserving the remaining flour mixture.
  5. 5
    Cook chicken in the Dutch oven over medium heat, turning after 15 minutes, or until browned on all sides.
  6. 6
    Remove chicken from the pan and keep warm.
  7. 7
    Drain off all but 4 tablespoons of drippings from the pan.
  8. 8
    Add the reserved flour mixture to the drippings; cook over low heat, stirring constantly, until dark brown, about 8 minutes.
  9. 9
    Add onion, celery, bell pepper, and garlic; stir and cook for 5 minutes until vegetables are slightly softened.
  10. 10
    Measure liquid from the canned tomatoes and add enough water to make 2 cups of liquid; add this liquid, the undrained tomatoes, chicken broth, Worcestershire sauce, and bay leaf to the pan.
  11. 11
    Stir in the uncooked rice and return the chicken and bacon to the pan.
  12. 12
    Bring to a boil, then reduce heat to low, cover, and simmer for 30 minutes, or until rice is tender and chicken is cooked through.
  13. 13
    Remove bay leaf. Fluff with a fork and serve immediately.

Nutrition Facts

Servings 4

Amount Per Serving
Calories 751kcal
% Daily Value *
Total Fat 40.7g63%
Saturated Fat 12.5g63%
Cholesterol 138mg46%
Sodium 4197mg175%
Total Carbohydrate 29.5g10%
Dietary Fiber 4.0g16%
Sugars 3.8g
Protein 60.1g121%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Keywords: jambalaya, chicken, creole, cajun, rice, bacon, one-pot, dinner, spicy, comfort-food, louisiana, thighs, drumsticks, tomato, bell-pepper, onion, celery, garlic, herbs, broth
Read it online: https://www.chefs-mate.com/recipe/chicken-jambalaya-2/