Chicken jambalaya with brown rice
Chicken jambalaya with brown rice combines tender chicken, vibrant vegetables, and hearty brown rice, cooked in a Cajun-inspired flavourful broth. This simple one-pan dish is perfect for a comforting dinner.
Cook time 45 min
Prep time 10 min
Ingredients:
1 tbsp olive oil2 chicken breasts
1/2 onion
1/2 red pepper
1 garlic clove
1/4 cup brown rice
1/4 cup canned tomatoes
1/2 cup chicken soup
Chicken jambalaya with brown rice is a delicious and nutritious dish that combines tender chicken, vibrant vegetables, and hearty brown rice. Perfect for a cozy dinner, this recipe delivers a burst of Cajun flavor in every bite. Simple to prepare and packed with wholesome ingredients, it's sure to become a family favorite.
Instructions:
- Dice the chicken breasts into bite-sized pieces.
- Chop the onion and red pepper.
- Mince the garlic clove.
- Heat 1 tablespoon of olive oil in a large skillet or pot over medium-high heat.
- Add the diced chicken breasts to the skillet and cook until they are no longer pink, about 5-7 minutes.
- Remove the cooked chicken from the skillet and set aside.
- In the same skillet, add the chopped onion and red pepper.
- Sauté until they soften, about 5 minutes.
- Add the minced garlic and cook for an additional 1 minute, stirring frequently to prevent burning.
- Add the 1/4 cup of brown rice to the skillet with the vegetables.
- Stir in the 1/4 cup of canned tomatoes.
- Mix well to ensure the rice is fully coated with the tomato mixture.
- Pour in the 1/2 cup of chicken soup.
- Return the cooked chicken to the skillet.
- Stir everything together and bring the mixture to a boil.
- Once it starts boiling, reduce the heat to low, cover the skillet, and let it simmer for about 45 minutes or until the brown rice is cooked and has absorbed most of the liquid.
- Stir occasionally to prevent sticking and ensure even cooking.
- Once the rice is fully cooked and the liquid is absorbed, your Chicken Jambalaya with Brown Rice is ready to serve.
- Taste and season with salt and pepper if needed.
- You can garnish with fresh herbs like chopped parsley or cilantro for added color and flavor.
Chicken jambalaya with brown rice is a satisfying meal that is both nutrient-rich and full of flavor. By following this recipe and incorporating these handy tips, you can easily prepare a delicious dish that will impress your family and friends. Enjoy the comforting taste of jambalaya while knowing you are nourishing your body with wholesome ingredients.
Chicken jambalaya with brown rice FAQ:
Cooking the Chicken Jambalaya takes about 45 minutes after bringing the mixture to a boil and reducing the heat to low. This allows the brown rice to cook thoroughly and absorb the flavors.
The brown rice should be tender and have absorbed most of the liquid. You can test it by tasting a few grains; they should be soft but still have a slight chew.
If you don’t have brown rice, you can use white rice, but adjust the cooking time. White rice typically requires about 20 minutes of cooking. Adjust the liquid amount as well, possibly reducing the chicken soup.
Store any leftover Chicken Jambalaya in an airtight container in the refrigerator for up to 3 days. You can also freeze it for longer storage, up to 2-3 months.
A large skillet or pot with a capacity of at least 4 quarts is recommended to accommodate all the ingredients and allow enough space for simmering.
Tips:
- Make sure to cut the chicken breasts into even pieces for uniform cooking.
- For more depth of flavor, consider using low-sodium organic chicken broth instead of regular chicken soup.
- Add a pinch of cayenne pepper or paprika for an extra kick of heat.
- Be mindful of the cooking time for brown rice as it usually takes longer than white rice to become tender.
- Feel free to add other vegetables like celery or green peas for additional nutrition and color.
Nutrition per serving
1 ServingsCalories 550kcal
Protein 60g
Carbohydrates 50g
Fiber 5g
Sugar 9g
Fat 22g
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