Chicken Jambalaya

Chicken Jambalaya Recipe

By kimmy Published: October 1, 2014

• Yield: 6 Servings
• Prep: 20 mins
• Cook: 35 mins
• Ready In: 55 mins

Ingredients

• 1 tbsp olive oil
• 1 medium onion chopped
• 2 cloves garlic minced
• 3/4 lb chicken breast skinless, boneless, cut into 3/4-inch pieces
• 1 14.5 oz can whole plum tomatoes in juice
• 2 ribs celery , cut into 1/2-inch slices
• 1 green bell pepper chopped
• 1 yellow bell pepper chopped
• 1 scallion chopped
• 1 tbsp tomato paste
• 1 bay leaf
• 1 tsp dried thyme
• 1/4 tsp red pepper flakes
• 1 pinch ground cloves
• 1 dash hot sauce (optional)
• 1 cup basmati rice cooked
• 1 pinch each of salt and black pepper

Instructions

1. In a 3-quart pot, heat the oil over medium-high heat. Add the onion and garlic. Saute until the onion is tender, about 4 minutes. Add the chicken and cook, stirring, until the pieces are cooked through and lightly browned, about 6 minutes.
   
2. Add the tomatoes and their juice, breaking them up with a spoon. Mix in the celery, bell peppers, scallion and tomato paste. Stir in the bay leaf, thyme, pepper flakes, cloves and hot sauce, if using. Bring it to a boil. Reduce the heat and simmer until the chicken is cooked and the sauce has thickened, about 20 minutes.
   
3. Remove the bay leaf. Stir the precooked rice into the chicken mixture and heat through. Season with salt and pepper. Serve hot and enjoy!
   

• Cuisine: American
• Course: Moderate
• Skill Level: Moderate