Quick & easy chicken sausage jambalaya
Quick & easy chicken sausage jambalaya - this is a one-pot, no-fuss, super easy meal, that practically cooks itself into a delicious, hearty chicken and sausage casserole that everyone will love.
Ingredients
- 1 onion
- 6 garlic cloves, finely chopped
- 6 Tbs olive oil (divided)
- 1 can chopped tomatoes (400 g)
- 2 Tbs tomato paste
- 1/2 cup corn (fresh, frozen or canned)
- 1/2 cup peas (fresh, frozen or canned)
- 3/4 cup basmati rice
- 2 cups chicken broth (more if needed)
- 8 oz smoked sausage (250 g) *
- 12 oz cooked chicken thigh meat (350 g) **
- 1 1/2 Tbs smoked paprika
- 1/2 tsp cayenne pepper
- 1 Tbs salt, or to taste
Instructions
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Preheat the oven to 425° F.
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Heat 3 Tbs olive oil in a casserole pan, add the chopped onions, and saute for 6-7 minutes. Add the tomato paste and garlic, and cook for 1 more minute. ***
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Remove the pan from the heat and add the rest of the ingredients in - the can of tomatoes, corn and peas, the cooked chicken, the sliced sausage, rice and all spices. Pour the chicken broth over, and mix well. Adjust the salt if needed, and drizzle the remaining 3 Tbs of olive oil (or more).
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Cover the dish with aluminum foil, and bake in the oven for 35-40 minutes, or until the rice is fully cooked, and there is not much liquid. The dish should be slightly saucy. If it feels dry, add more chicken broth. If it's too watery, remove foil and let cook for a few more minutes.
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Serve with chopped fresh chives, or parsley.
Recipe Notes
* Smoked Polska kelbasa works the best.
** If you don't have cooked chicken meat, you can use raw boneless, skinless chicken thigh meat. Just chop it into small bites, and sear it for a few minutes in a pan with a little oil, before you put the rest of the ingredients in, and bake it.
*** If you are pressed for time, you can skip this step, and just add the raw chopped onions, garlic, and tomato paste (diluted in some of the broth) to the pot with the rest of the ingredients.