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One-Pot Chicken Jambalaya

A close-up of a bowl filled with flavorful One-Pot Chicken Jambalaya, featuring rice, chicken, and sausage, garnished with parsley.
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Make this flavorful Cajun-style Jambalaya entirely in one pot using chicken and rice for an easy weeknight meal.

Ingredients

Scale
  • 1 tablespoon olive oil
  • 1 pound boneless, skinless chicken thighs, cut into 1-inch pieces
  • 1 cup 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 teaspoon smoked paprika
  • 1/2 teaspoon cayenne pepper (or to taste)
  • 1 (14.5 ounce) can diced tomatoes, undrained
  • 4 cups chicken broth
  • 1 cup long-grain white rice, uncooked
  • 1 bay leaf
  • Salt and black pepper to taste
  • 1/4 cup chopped fresh parsley, for garnish

Instructions

  1. Season the chicken pieces with salt and pepper.
  2. Heat the olive oil in a large, heavy-bottomed pot or Dutch oven over medium-high heat. Add the chicken 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 the drippings 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, smoked paprika, and cayenne pepper. Cook for 1 minute until fragrant.
  5. Return the cooked chicken and sausage to the pot. Add the diced tomatoes (with juice), chicken broth, uncooked rice, and bay leaf. Stir everything together well.
  6. Bring the mixture to a boil. Once boiling, reduce the heat to low, cover the pot tightly, and simmer for 20 to 25 minutes, or until the rice is tender and most of the liquid is absorbed. Do not lift the lid during this time.
  7. Remove the pot from the heat and let it stand, covered, for 10 minutes.
  8. Remove the bay leaf. Fluff the Jambalaya gently with a fork. Taste and adjust salt and pepper if needed.
  9. Garnish with fresh parsley before serving.

Notes

  • For a deeper flavor, you can brown the sausage more thoroughly before removing it with the chicken.
  • Use long-grain white rice; brown rice requires significantly more liquid and cooking time.
  • Adjust the cayenne pepper amount based on your preference for heat.

Nutrition

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