Chicken Jambalaya
Votes: 2
Time: 1 hour.
Complexity: easily
Servings: 4
Complexity: easily
Servings: 4
Chicken Jambalaya - detailed recipe.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 700 g skinless and boneless chicken thighs, cut into pieces
- 2 tbsp. l. rapeseed oil
- 1 medium onion, chopped
- 1 green bell pepper, chopped
- 2 stalks celery, chopped
- 1 tbsp. minced garlic
- 1 tbsp. Cajun seasoning
- 1/4 tsp cayenne pepper
- 2 cups long grain rice
- 3 cups chicken broth
- 400 g diced tomatoes in their own juice
- 1 tbsp chopped parsley, for garnish
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Recipes with similar ingredients: chicken thighs, long-grain rice, tomatoes, sweet pepper, celery, Cajun seasoning, ground cayenne pepper, parsley
Cooking the dish according to the recipe:
- Heat 1 tablespoon of oil in a large, heavy-bottomed saucepan. Add the chicken, season with salt and pepper, and brown on both sides for about 7 minutes, adding more chicken to the pan in batches if necessary. Transfer the chicken to a plate.
- Add the remaining tablespoon of oil, onion, pepper, and celery and cook until the vegetables are softened, about 5 minutes. Add the garlic, Cajun seasoning, cayenne pepper, salt, and pepper and stir. Stir in the rice.
- Add the chicken back to the pan with the broth and tomatoes and season with salt and pepper. Bring to a boil, cover, and reduce heat. Cook until the liquid is absorbed and the rice is tender, about 30 minutes. Serve the jambalaya with parsley as a garnish.
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