Jambalaya with chicken – a detailed recipe for cooking. Share with friends: 
Time: one hour. Difficulty: easy Servings: 4 Used in recipes volumetric containers: 1 cup (tbsp.) – 240 ml. 3/4 cup (st.) – 180 ml. 1/2 cup (tbsp.) – 120 ml. 1/3 cup (st.) – 80 ml. 1/4 cup (st.) – 60 ml. 1 tablespoon (tbsp.) – 15 ml. 1teaspoon (tsp) – 5 ml.
Ingredients for the recipe:
- 700 gr. boneless skinless chicken thighs in pieces
- 2 tbsp. l rapeseed oil
- 1 medium onion chopped
- 1 green bell pepper, chopped
- 2 stalks of celery, chopped
- 1 tbsp. l chopped garlic
- 1 tbsp. l kajun seasoning
- 1/4 tsp cayenne pepper
- 2 tbsp. long grain rice
- 3 tbsp. chicken broth
- 400 gr. diced tomatoes in their own juice
- 1 tbsp. l chopped parsley, for decoration
Recipes with similar ingredients: chicken thighs, long grain rice, tomatoes, bell peppers, celery, cajun seasoning, pepper ground cayenne, parsley
Recipe preparation:
- In a large pan with a thick bottom, heat 1 tbsp. l oils. Add chicken, salt and pepper and fry on both sides, about 7 min., if necessary, add meat to the pan in portions. Put the chicken on a plate.
- Add the remaining tablespoon of oil, onion, pepper and celery and cook until the vegetables are soft, about 5 minutes. Add garlic, cajun seasoning, cayenne pepper, salt and pepper and mix. Stir with 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 liquid will be absorbed by the rice and it will become soft, about 30 minutes. Serve Jambalaya dish with parsley in the form of decoration.
