This chicken jambalaya recipe is a one-skillet, chicken-and-rice dish with veggies, herbs, and a slight spicy kick! You can use leftover cooked chicken or turkey.
Ingredients
- butter: 2 Tbsp
- celery: 0.33333 cup (chopped)
- onion: 0.25 cup (chopped)
- green bell pepper: 0.25 cup (chopped)
- tomatoes: 1 can (14.5 ounce can, diced)
- ½ cups chicken broth: 1 piece
- white rice: 0.66667 cup
- thyme: 1 tsp (dried)
- garlic salt: 0.5 tsp
- ground black pepper: 0.25 tsp
- hot pepper sauce: 0.5 tsp
- bay leaf: 1 piece
- cooked, cubed chicken meat: 2 cups
Metric Conversion
Stages of cooking
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Melt butter in a large skillet over medium-low heat. Add celery, onion, and green bell pepper; sauté until tender. Stir in tomatoes, broth, rice, thyme or basil, garlic salt, ground black pepper, hot pepper sauce, and bay leaf.
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Bring all to a boil; reduce heat, cover skillet and simmer for about 20 minutes or until rice is tender. Stir in cooked chicken and cook until heated through. Discard bay leaf and serve hot.
