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One-Pot Chicken Jambalaya

Close-up of a serving of One-Pot Chicken Jambalaya featuring rice, chicken chunks, and sliced sausage.
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Make a flavorful Cajun-style Jambalaya using only one pot for easy cleanup. This recipe features chicken and rice cooked together.

Ingredients

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  • 1 tablespoon olive oil
  • 1 pound boneless, skinless chicken thighs, cut into 1-inch pieces
  • 1/2 pound smoked andouille sausage, sliced (optional, but recommended)
  • 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 your heat preference)
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1 (14.5 ounce) can diced tomatoes, undrained
  • 4 cups chicken broth
  • 1 1/2 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 and sausage (if using). Cook until the chicken is browned on all sides, about 5 to 7 minutes. Remove the meat from the pot and set it 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 an additional 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 a more authentic flavor, use Cajun seasoning blend instead of individual dried herbs.
  • If you prefer a darker color, you can brown the rice slightly before adding the liquid, but this requires careful monitoring.
  • Use chicken breast instead of thighs, but cook it slightly less initially to prevent drying out.

Nutrition

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