Chicken Jambalaya Rice
Tender chicken, rice and the classic onion, pepper and celery combination come together in a lightly spicy tomato skillet.
6 min
Prep
36 min
Cook
4
Serves
510
Calories
Macros · per serving
41g protein
66g carbs
9g fat
Ingredients
For 4 servings
- 600 g chicken breast
- 250 g long-grain white rice
- 150 g onion
- 150 g green bell pepper
- 80 g celery
- 2 clove garlic
- 200 g canned crushed tomato
- 1 tbsp olive oil
- 2 tsp paprika
- 1 tsp dried thyme
- 0.25 tsp cayenne pepper
- 0.5 tsp salt
- 30 ml water
Instructions
- 1
Cook the long-grain white rice according to the package directions.
- 2
Finely dice the onion, green bell pepper and celery, and mince the garlic. Cut the raw boneless, skinless chicken breast into small, approximately 1 cm pieces.
- 3
Heat the olive oil in a deep 30 cm skillet over medium-high heat for 1 minute. Add the chicken, onion, pepper and celery. Cook uncovered for 7 minutes, stirring frequently and separating the chicken pieces.
- 4
Add the garlic, paprika, thyme, cayenne and salt. Stir over medium-high heat for 30 seconds. Add the crushed tomato and cook uncovered for another 1½ minutes, stirring. Check several chicken pieces with a food thermometer: they must reach 165°F/74°C.
- 5
Add the cooked rice directly to the same skillet with the 30 ml water. Break up any clumps and stir thoroughly. Reduce to medium heat, cover and cook for 3 minutes, stirring halfway through.
- 6
Remove the lid, increase to medium-high heat and cook for 1 minute, stirring, until the rice is hot throughout and the tomato sauce coats the grains without pooling. Check that the center of the mixture reaches 165°F/74°C; continue heating if needed. Divide between four plates.
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