Oven-baked jambalaya with chicken, smoky sausage, vegetables, and tomato rice, perfect for a hearty main dish.
# Components:
→ Meats
01 - 2 boneless, skinless chicken breasts, cut into 1-inch pieces
02 - 9 oz smoked andouille sausage or kielbasa, sliced
→ Vegetables
03 - 1 large onion, finely chopped
04 - 1 green bell pepper, diced
05 - 2 celery stalks, diced
06 - 3 garlic cloves, minced
07 - 1 can (14 oz) diced tomatoes with juices
→ Rice & Liquids
08 - 1½ cups long-grain white rice, rinsed
09 - 2½ cups chicken broth
10 - 2 tbsp tomato paste
→ Spices & Seasonings
11 - 1 tsp smoked paprika
12 - 1 tsp dried thyme
13 - 1 tsp dried oregano
14 - ½ tsp cayenne pepper (adjust to taste)
15 - 1 bay leaf
16 - 1½ tsp kosher salt
17 - ½ tsp black pepper
→ Oil & Garnish
18 - 2 tbsp olive oil
19 - 2 tbsp chopped fresh parsley (for garnish)
20 - Lemon wedges (optional, for serving)
# Directions:
01 - Preheat the oven to 375°F. Lightly grease a 9x13-inch baking dish.
02 - Heat olive oil in a large skillet over medium-high heat. Add chicken pieces and sausage slices; sauté for 4 to 5 minutes until lightly browned. Transfer to the baking dish.
03 - In the same skillet, add chopped onion, diced bell pepper, and celery; cook for 4 minutes until softened. Stir in minced garlic and cook for an additional minute.
04 - Incorporate tomato paste, smoked paprika, dried thyme, dried oregano, cayenne pepper, kosher salt, and black pepper into the vegetables. Cook for 1 minute to intensify flavors.
05 - Add diced tomatoes with their juices. Stir well, scraping the skillet to release any browned bits.
06 - Pour the vegetable mixture into the baking dish over the chicken and sausage. Add rinsed rice and place the bay leaf on top. Pour chicken broth evenly and gently stir to combine all ingredients evenly.
07 - Cover the dish tightly with aluminum foil and bake for 40 minutes.
08 - Remove the foil, stir gently, and continue baking uncovered for 10 minutes until rice is tender and liquid mostly absorbed.
09 - Remove bay leaf. Fluff the dish with a fork, garnish with chopped parsley, and serve with lemon wedges if desired.
