Chicken Jambalaya Recipe Summary

Prep Time: 10 min.
Cooking Time: 30 min.
Servings: 4

This flavorful Chicken Jambalaya dish can be made with sausage, pork, shrimp, oysters, turkey, or chicken. We revamped this classic recipe to include chicken for a lower-fat alternative.

Nutritional Facts per Serving*
Total Calories: 523 Protein: 62g (248 cal) Carbs: 44g (176 cal) Fat: 44g (176 cal)

*Values are approximate

Ingredients:

  • 2 tbsp. olive oil
  • 2 stalks celery, diced
  • 2 cloves garlic, minced
  • 1 onion, chopped
  • 4 boneless, skinless 6 oz. chicken breasts, chopped into cubes
  • 2 tsp. thyme
  • 2 tsp. oregano
  • 1 tsp. chili powder
  • ¼ tsp cayenne pepper
  • 2 cups low-fat, low-sodium chicken stock
  • 2 green peppers, chopped
  • 2 tbsp. hot sauce (optional)
  • 1 can (796mL) stewed tomatoes
  • 1 can (540mL) red kidney beans, drained and rinsed
  • ¾ cup brown rice
  • 1 tbsp. cilantro
  • ¼ cup fresh parsley, chopped

Directions:

  1. Preheat olive oil in large skillet set over medium heat.
  2. Add celery, onion, and garlic, and cook until softened.
  3. Add chicken, thyme, oregano, chili, and cayenne, and continue to cook about 5 to 7 minutes.
  4. Add chicken stock, peppers, hot sauce, tomatoes, kidney beans, rice, and cilantro. Bring to a boil, reduce heat to low, cover, and let simmer about 20 minutes, stirring occasionally.
  5. Remove skillet from heat and let stand 5 minutes.
  6. Serve garnished with parsley.
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