Quick Chicken Jambalaya
By Matthew FairmanPublished on March 28, 2019
Time
30 minutes
Yield
Serves 4
Ingredients
2 tablespoons Worcestershire sauce 1 tablespoon tomato paste 1 tablespoon ketchup 2 teaspoons Louisiana seasoning, divided1 ½ cups long-grain white rice 2 tablespoons extra-virgin olive oil 1 pound boneless, skinless chicken thighs, trimmed and cut into 1-inch pieces8 ounces chicken andouille sausage, sliced ¼ inch thick1 green bell pepper, stemmed, seeded, and chopped4 scallions, white and green parts separated and sliced thin
Before You Begin
We like to serve the jambalaya sprinkled with fresh thyme leaves. Be sure to use fully cooked chicken sausage here.
Instructions
- Combine Worcestershire, tomato paste, ketchup, and ½ teaspoon Louisiana seasoning in bowl; set aside. Bring 3 quarts water to boil in large saucepan over high heat. Add rice and cook, stirring occasionally, until just tender, about 12 minutes. Drain rice in fine-mesh strainer and rinse.
- Heat oil in 12-inch nonstick skillet over medium-high heat until just smoking. Add chicken, andouille, bell pepper, scallion whites, and remaining 1½ teaspoons Louisiana seasoning and cook, stirring occasionally, until chicken is cooked through and beginning to brown, 8 to 10 minutes.
- Add rice and Worcestershire mixture to skillet and cook, stirring frequently, until mixture is heated through and fully combined, about 5 minutes. Stir in scallion greens and serve.
Time
30 minutesYield
Serves 4Ingredients
2 tablespoons Worcestershire sauce
1 tablespoon tomato paste
1 tablespoon ketchup
2 teaspoons Louisiana seasoning, divided
1 ½ cups long-grain white rice
2 tablespoons extra-virgin olive oil
1 pound boneless, skinless chicken thighs, trimmed and cut into 1-inch pieces
8 ounces chicken andouille sausage, sliced ¼ inch thick
1 green bell pepper, stemmed, seeded, and chopped
4 scallions, white and green parts separated and sliced thin
Ingredients
2 tablespoons Worcestershire sauce
1 tablespoon tomato paste
1 tablespoon ketchup
2 teaspoons Louisiana seasoning, divided
1 ½ cups long-grain white rice
2 tablespoons extra-virgin olive oil
1 pound boneless, skinless chicken thighs, trimmed and cut into 1-inch pieces
8 ounces chicken andouille sausage, sliced ¼ inch thick
1 green bell pepper, stemmed, seeded, and chopped
4 scallions, white and green parts separated and sliced thin
Ingredients
2 tablespoons Worcestershire sauce
1 tablespoon tomato paste
1 tablespoon ketchup
2 teaspoons Louisiana seasoning, divided
1 ½ cups long-grain white rice
2 tablespoons extra-virgin olive oil
1 pound boneless, skinless chicken thighs, trimmed and cut into 1-inch pieces
8 ounces chicken andouille sausage, sliced ¼ inch thick
1 green bell pepper, stemmed, seeded, and chopped
4 scallions, white and green parts separated and sliced thin
Why This Recipe Works
Boiling the rice in lots of water cooks it in nearly half the time, transforming chicken jambalaya into a quick weeknight dinner.
Before You Begin
We like to serve the jambalaya sprinkled with fresh thyme leaves. Be sure to use fully cooked chicken sausage here.
Instructions
- Combine Worcestershire, tomato paste, ketchup, and ½ teaspoon Louisiana seasoning in bowl; set aside. Bring 3 quarts water to boil in large saucepan over high heat. Add rice and cook, stirring occasionally, until just tender, about 12 minutes. Drain rice in fine-mesh strainer and rinse.
- Heat oil in 12-inch nonstick skillet over medium-high heat until just smoking. Add chicken, andouille, bell pepper, scallion whites, and remaining 1½ teaspoons Louisiana seasoning and cook, stirring occasionally, until chicken is cooked through and beginning to brown, 8 to 10 minutes.
- Add rice and Worcestershire mixture to skillet and cook, stirring frequently, until mixture is heated through and fully combined, about 5 minutes. Stir in scallion greens and serve.
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