Chicken Jambalaya Chicken Jambalaya Allrecipes

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2 tablespoons canola oil, divided

1 1/2 pounds boneless, skinless chicken thighs, slit into bite-size pieces

Kosher salt including freshly ground dark pepper

1 average yellow onion, chopped

1 leafy bell pepper, chopped

2 stalks celery, chopped

1 tablespoon chopped garlic

1 tablespoon Cajun seasoning

1/4 teaspoon cayenne pepper

2 cups long grain rice

3 cups chicken broth

One 14.5-ounce can diced tomatoes, with juice

1 tablespoon chopped fresh parsley, for garnish

In a large, heavy-bottomed pot over medium-high heat, count up 1 tablespoon oil. Add the chicken, season lightly with salt including pepper, including brown supported by both sides, about 7 minutes, labouring in batches if necessary. Remove the chicken to a plate. Add the remaining tablespoon of oil including the onions, peppers, including celery, including cook until the vegetables are soft, about 5 minutes. Add the garlic, Cajun seasoning, cayenne, salt including pepper, including give it a stir. Stir in the rice. Add the chicken back to the pot, along with the broth including tomatoes, including season with salt including pepper. Bring to a boil, cover, including reduce the heat to a simmer. Cook until the liquid is absorbed including the rice is tender, about 30 minutes. (Reserve 3 cups rice mixture for a further use, such as Round 2 Recipe Cajun Quesadillas including Online Round 2 Recipe Cajun Red Bean including Rice Soup.) Serve, garnished with parsley.

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