Cajun chicken jambalaya


Dinner tonight, January 15, 2016
Delicious and spicy dish, great for cold days. Very easy to make
8 servings
  • 6-8 tablespoons olive oil
  • 4 cloves of garlic, minced
  • 1 onion, chopped
  • 2-3 bell peppers. chopped
  • 2-3 carrots, chopped
  • 1 lb. chicken thighs, deboned and skinless, ( use organic chicken )
  • 1 lb. chicken sausage, chopped
  • 2 cups whole grain or brown rice
  • 2-3 tablespoons Cajun spices
  • 1 14.5 oz can chopped tomatoes
  • 5-6 cups chicken stock
  • Pepper flakes, optional

1) Heat the oil in a large pan and add the chicken and chicken sausage (the chicken sausage will cook rather fast so remove it from the pan after 2-3 minutes, just when you see that it has browned).

Keep cooking the chicken for another 2-3 minutes. Add the onion, chopped peppers, carrots and garlic and cook for another 5 minutes. Add the chopped can tomatoes and cook for another 1 minute.

Add the rice and stir. Add the Cajun spices and mix in well. Add the chicken stock and bring to a simmer. (At this stage I added 5 cups of chicken stock but had to add another extra cup to cook the rice further)

Once the rice its almost cooked add the chicken sausage and finish cooking the rice, it took me about 30 minutes. Turn of heat and let the rice rest for 10-15 minutes before serving. Add salt and pepper to taste and sprinkle the green onions and pepper flakes if using.

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