CHICKEN JAMBALAYA
Make and share this Chicken Jambalaya recipe from Food.com.
Provided by SharleneW
Categories Chicken
Time 45m
Yield 8 serving(s)
Number Of Ingredients 13
Steps:
- Season chicken with salt and pepper and brown in hot oil in large saucepan.
- Add sausage and cook an another 2 to 3 minutes.
- Remove meats from pan; set aside.
- Cook onions, green pepper, celery and garlic in same saucepan over medium-high heat until slightly softened.
- Stir in rice, cayenne pepper, broth, tomatoes, chicken and sausage; bring to a boil.
- Simmer, covered, for 30 minutes.
CHICKEN JAMBALAYA I
This is a one-skillet chicken and rice dish with veggies, herbs and just a slight spicy kick!
Provided by Suzanne
Categories Soups, Stews and Chili Recipes Stews Jambalaya Recipes
Yield 4
Number Of Ingredients 13
Steps:
- Melt butter or margarine in a large skillet over medium low heat. Add celery, onion and green bell pepper and saute until tender. Stir in tomatoes, broth, rice, thyme or basil, garlic salt, ground black pepper, hot pepper sauce and bay leaf.
- Bring all to a boil; reduce heat, cover skillet and simmer for about 20 minutes or until rice is tender. Stir in chicken or turkey and cook until heated through. Discard bay leaf and serve hot.
Nutrition Facts : Calories 308 calories, Carbohydrate 29.9 g, Cholesterol 74.8 mg, Fat 8.5 g, Fiber 1.8 g, Protein 25.1 g, SaturatedFat 4.4 g, Sodium 562.6 mg, Sugar 3.3 g
FOIL-PACKET JAMBALAYA
Make this Louisiana favorite in no time on the grill.
Provided by Food Network Kitchen
Categories main-dish
Time 35m
Yield 4 servings
Number Of Ingredients 11
Steps:
- Preheat a grill to medium. Combine the frozen rice, scallions (white and light green parts only), celery, garlic, bell pepper, sausage, tomatoes, okra, olive oil, Cajun seasoning, 1 teaspoon salt and a few grinds of pepper in a large bowl; toss well.
- Lay out four 18-inch-long sheets of nonstick heavy-duty foil on a work surface. Divide the rice mixture among the foil sheets. Bring the two short ends of the foil together and fold to seal, then fold in the sides and seal to make flat packets.
- Grill the foil packets, flipping once, until the vegetables are tender and the rice and sausage are hot, about 8 minutes per side. Carefully open and top with the dark scallion greens.
CHICKEN JAMBALAYA
Provided by Sandra Lee
Time 1h
Yield 4 servings
Number Of Ingredients 13
Steps:
- In a large, heavy-bottomed pot over medium-high heat, add 1 tablespoon oil. Add the chicken, season lightly with salt and pepper, and brown on both sides, about 7 minutes, working in batches if necessary. Remove the chicken to a plate. Add the remaining tablespoon of oil and the onions, peppers, and celery, and cook until the vegetables are soft, about 5 minutes. Add the garlic, Cajun seasoning, cayenne, salt and pepper, and give it a stir. Stir in the rice. Add the chicken back to the pot, along with the broth and tomatoes, and season with salt and pepper. Bring to a boil, cover, and reduce the heat to a simmer. Cook until the liquid is absorbed and the rice is tender, about 30 minutes. (Reserve 3 cups rice mixture for another use, such as Round 2 Recipe Cajun Quesadillas and Online Round 2 Recipe Cajun Red Bean and Rice Soup.) Serve, garnished with parsley.
CHICKEN & CHORIZO JAMBALAYA
A Cajun-inspired rice pot recipe with spicy Spanish sausage, sweet peppers and tomatoes
Provided by Good Food team
Categories Dinner, Main course
Time 55m
Number Of Ingredients 10
Steps:
- Heat 1 tbsp olive oil in a large frying pan with a lid and brown 2 chopped chicken breasts for 5-8 mins until golden.
- Remove and set aside. Tip in the 1 diced onion and cook for 3-4 mins until soft.
- Add 1 thinly sliced red pepper, 2 crushed garlic cloves, 75g sliced chorizo and 1 tbsp Cajun seasoning, and cook for 5 mins more.
- Stir the chicken back in with 250g long grain rice, add the 400g can of tomatoes and 350ml chicken stock. Cover and simmer for 20-25 mins until the rice is tender.
Nutrition Facts : Calories 445 calories, Fat 10 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 64 grams carbohydrates, Sugar 7 grams sugar, Fiber 2 grams fiber, Protein 30 grams protein, Sodium 1.2 milligram of sodium
CHICKEN JAMBALAYA PACKETS
This is my spin on Reynolds Aluminum Foil Packet Cooking. For the utmost ease, cook the rice the night before and refrigerate. Reynolds Quick & Easy Packet Directions: 1. Center ingredients on a greased 12x18 inch sheet of heavy duty aluminum foil. 2. Bring up foil sides. Double fold top and ends to form a packet, leaving room for heat circulation inside. Repeat to make four packets. 3. Bake on a cookie sheet in preheated 450 degree oven. 4. After cooking, carefullly open end of foil packet first to allow steam to escape. Then open top of foil packet. Tip: For the easiest of clean-up, foil line baking sheet.
Provided by gailanng
Categories One Dish Meal
Time 45m
Yield 4 packets, 4 serving(s)
Number Of Ingredients 15
Steps:
- Preheat oven 450 degrees.
- Spray sheets of heavy duty aluminum foil with nonstick cooking spray; set aside.
- Cut chicken into 1 inch strips and pat dry with paper towel.
- Season chicken strips with Cajun seasoning.
- In a small bowl combine tomato sauce, sugar, salt, garlic, dehydrated onions, fresh parsley, dried Italian seasoning, cayenne and bell pepper.
- In a large bowl combine cooked rice, tomato mixture, seasoned chicken strips and smoked sausage slices.
- Center one-fourth of mixture on each sheet of greased foil, leaving room for heat circulation inside.
- Repeat to make four packets and place on baking sheet. Two baking sheets may be required.
- Bake 15 - 20 minutes.
- Open packet as directed above and top with green onions.
- Even better the next day!
CHICKEN AND SAUSAGE JAMBALAYA
Categories Chicken Rice Low/No Sugar Mardi Gras Sausage Bell Pepper Potluck Bon Appétit
Yield Serves 8
Number Of Ingredients 14
Steps:
- Heat oil in heavy large pot over high heat. Working in batches, add chicken and cook until brown on all sides, about 8 minutes per batch. Transfer chicken to platter. Reduce heat to medium-high; add onion, bell peppers, parsley and garlic to pot. Sauté until onions are tender, about 5 minutes. Add sausage, bay leaves, chili powder, thyme, cayenne pepper and cloves; sauté until spices are fragrant and flavors blend, about 5 minutes. Add rice; stir to coat.
- Pour broth over rice mixture in pot. Add chicken; press to submerge in liquid. Bring to boil. Reduce heat to low, cover and cook until liquid is absorbed, rice is tender and chicken is cooked through, about 35 minutes. Remove bay leaves. Season with salt, pepper and more cayenne pepper, if desired. Serve hot.
CHICKEN JAMBALAYA
This is a great easy chicken jambalaya recipe. It's great to serve at parties and it reheats well after! -Lynn Desjardins, Atkinson, New Hampshire
Provided by Taste of Home
Categories Dinner
Time 1h20m
Yield 6 servings.
Number Of Ingredients 13
Steps:
- In a large skillet lightly coated with cooking spray, saute chicken for 2-3 minutes or until chicken is no longer pink. Stir in the next 10 ingredients. Bring to a boil. Reduce heat; cover and simmer for 50-60 minutes or until heated through. , Stir in tomatoes; cover and simmer 10 minutes longer or until liquid is absorbed and rice is tender. Remove from the heat; let stand for 5 minutes. Discard bay leaf. Serve with green onions if desired.
Nutrition Facts : Calories 285 calories, Fat 4g fat (1g saturated fat), Cholesterol 43mg cholesterol, Sodium 654mg sodium, Carbohydrate 41g carbohydrate (4g sugars, Fiber 4g fiber), Protein 21g protein. Diabetic Exchanges
FOIL-PACKET SHRIMP AND SAUSAGE JAMBALAYA
This hearty, satisfying dinner has all the flavors of an authentic jambalaya with little effort. The foil packets can be prepared a day ahead and cooked right before serving. These are also good on the grill! -Allison Stroud, Oklahoma City, Oklahoma
Provided by Taste of Home
Categories Dinner
Time 40m
Yield 6 servings.
Number Of Ingredients 11
Steps:
- Preheat oven to 425°. In a large bowl, combine all ingredients. Divide mixture among 6 greased 18x12-in. pieces of heavy-duty foil. Fold foil around mixture and crimp edges to seal, forming packets; place on a baking sheet. Bake until shrimp turn pink and rice is tender, 20-25 minutes.
Nutrition Facts : Calories 287 calories, Fat 12g fat (4g saturated fat), Cholesterol 143mg cholesterol, Sodium 1068mg sodium, Carbohydrate 23g carbohydrate (3g sugars, Fiber 2g fiber), Protein 23g protein.
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Ratings 127Calories 588 per servingCategory Main Course
- Season the chicken pieces with 1 tablespoon of Cajun seasoning. Heat 1 tablespoon oil in a large skillet over medium-high heat. Once heated, add the chicken to the pan and cook for 5-7 minutes until browned on all sides. Transfer the chicken to a plate.
- Heat another tablespoon of oil in the skillet. Add in the sausage, cooking until browned. Transfer the sausage to the plate with the chicken.
- Heat the remaining tablespoon of oil in the skillet. Add in the onion, celery, and bell pepper. Season with salt and pepper, and sauté until softened. Add in the garlic and cook for another minute.
- Stir in the crushed tomatoes, 1 tablespoon of Cajun seasoning, oregano, chicken broth, and rice. Bring the mixture to a boil and then reduce to a simmer. Cover the pan and cook for 20-25 minutes or until the rice has cooked and the liquid has absorbed. Stir in the chicken and sausage and cook until everything is heated through.
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