Cajun Chicken Jambalaya with Veggies

Cajun Chicken Jambalaya with Veggies Recipe - A Flavorful American Classic

Region / culture: USA | Preparation time: 15 minutes | Cooking time: 35 minutes | Servings: 4

Introduction

Cajun Chicken Jambalaya is a flavorful and hearty dish that combines chicken, vegetables, rice, and spices in one delicious meal. This recipe is perfect for a cozy night in or for entertaining guests with a taste of the South.

History

Jambalaya is a traditional Louisiana Creole dish with Spanish, French, and African influences. It is believed to have originated in the Caribbean, where Spanish settlers created a dish similar to paella. Over time, the recipe evolved in Louisiana to include local ingredients such as rice, vegetables, and spices. Cajun Chicken Jambalaya is a popular variation of this classic dish, featuring chicken as the main protein.

Ingredients

6 boneless skinless chicken thigh cutlets
0.5 tsp salt
3 tbsp vegetable oil
1 large green pepper, chopped
6 scallions, chopped
1 celery stalk, chopped
1 cup long grain white rice
3 oz (85 g) canadian bacon, diced
1 cup medium salsa
14 oz (397 g) can chicken broth

How to prepare

Cut the chicken into chunks and sprinkle with salt.
In a skillet, heat oil and cook the chicken for 8 minutes or until golden brown. Remove the chicken from the skillet.
In the same skillet, cook the green pepper, 0.75 of the scallions, and celery for 5 minutes or until the pepper is tender.
Add the rice to the skillet and cook for 1 minute.
Return the chicken to the skillet and stir in the bacon, salsa, and broth.
Bring the mixture to a boil, then reduce the heat, cover, and simmer for 25 minutes or until the rice has absorbed the liquid and the juices of the chicken run clear.
Remove from heat and let it stand for 5 minutes.
Sprinkle with the remaining scallions and serve in bowls.
This recipe makes 4 servings of Cajun Chicken Jambalaya.

Variations

Substitute shrimp or sausage for the chicken for a different flavor profile.
Add diced tomatoes or okra for a traditional Creole touch.
Use brown rice or quinoa for a healthier twist.

Cooking Tips & Tricks

Make sure to cut the chicken into evenly sized chunks to ensure even cooking.

- Browning the chicken before adding the vegetables and rice adds extra flavor to the dish.

- Use medium salsa for a balanced level of heat, or adjust to your preference.

- Let the jambalaya simmer covered to allow the rice to absorb the flavors of the chicken and vegetables.

Serving Suggestions

Serve Cajun Chicken Jambalaya with a side of cornbread or a fresh green salad for a complete meal.

Cooking Techniques

Browning the chicken before adding the vegetables and rice adds depth of flavor.

- Simmering the jambalaya covered allows the rice to cook evenly and absorb the flavors of the dish.

Ingredient Substitutions

Use boneless, skinless chicken breast instead of thigh cutlets.

- Substitute turkey bacon for Canadian bacon for a leaner option.

- Use diced bell peppers instead of green pepper for a sweeter flavor.

Make Ahead Tips

Cajun Chicken Jambalaya can be made ahead of time and reheated before serving. Store in an airtight container in the refrigerator for up to 3 days.

Presentation Ideas

Serve Cajun Chicken Jambalaya in individual bowls garnished with fresh scallions for a colorful presentation.

Pairing Recommendations

Pair Cajun Chicken Jambalaya with a glass of sweet tea or a cold beer for a classic Southern meal.

Storage and Reheating Instructions

Store leftover Cajun Chicken Jambalaya in an airtight container in the refrigerator for up to 3 days. Reheat in the microwave or on the stovetop until heated through.

Nutrition Information

Calories per serving

Each serving of Cajun Chicken Jambalaya contains approximately 350 calories.

Carbohydrates

Each serving of Cajun Chicken Jambalaya contains approximately 35 grams of carbohydrates.

Fats

Each serving of Cajun Chicken Jambalaya contains approximately 12 grams of fats.

Proteins

Each serving of Cajun Chicken Jambalaya contains approximately 25 grams of proteins.

Vitamins and minerals

Cajun Chicken Jambalaya is a good source of vitamin C, vitamin A, iron, and potassium.

Alergens

This recipe contains soy (from the salsa) and pork (from the Canadian bacon).

Summary

Cajun Chicken Jambalaya is a balanced meal with a good mix of carbohydrates, proteins, and fats. It is also rich in vitamins and minerals, making it a nutritious and satisfying dish.

Summary

Cajun Chicken Jambalaya is a delicious and comforting dish that brings the flavors of the South to your table. With a mix of chicken, vegetables, rice, and spices, this recipe is sure to become a family favorite. Enjoy this hearty meal with friends and loved ones for a taste of Louisiana cuisine.

How did I get this recipe?

The first time I saw this recipe, I was hooked. It was a hot summer day in Louisiana, and I was visiting my dear friend Eloise. She invited me over for dinner and told me she was making her famous Cajun Chicken Jambalaya with Veggies. The aroma of spices and herbs filled the air as she cooked, and I couldn't wait to taste it.

Eloise was a fantastic cook, and she always had a knack for creating delicious dishes with bold flavors. She learned to cook from her grandmother, who passed down her recipes through generations. As I watched Eloise work her magic in the kitchen, I knew I had to learn how to make this dish myself.

After dinner, I asked Eloise for the recipe, and she gladly shared it with me. She explained each step in detail, from marinating the chicken in Cajun seasoning to sautéing the veggies in a cast-iron skillet. I listened intently, taking mental notes and vowing to recreate this dish in my own kitchen.

The next day, I gathered all the ingredients I needed and set to work. I marinated the chicken in a blend of Cajun spices, garlic, and onion powder, letting it sit for a few hours to soak up the flavors. In the meantime, I chopped up bell peppers, onions, and celery, readying them for the jambalaya.

As I sautéed the veggies in a hot skillet, the smell of onions and peppers filled the room, reminding me of the time I spent in Eloise's kitchen. I added in the marinated chicken, letting it brown and cook through before adding in the rice and chicken broth. The mixture simmered on the stove, the flavors melding together to create a rich and savory dish.

I couldn't wait to taste the finished product. I spooned out a generous portion of the jambalaya onto a plate, garnishing it with chopped green onions and a sprinkle of Cajun seasoning. The first bite was a burst of flavors – spicy, smoky, and oh so satisfying. I closed my eyes and savored every bite, feeling a sense of accomplishment wash over me.

From that day on, Cajun Chicken Jambalaya with Veggies became a staple in my kitchen. I made it for family gatherings, potlucks, and even just for myself on lazy weeknights. Each time I cooked it, I remembered the first time I learned the recipe from Eloise and how it sparked a passion for Cajun cuisine in me.

Over the years, I've tweaked the recipe to make it my own, adding in different veggies, experimenting with various spices, and even trying different proteins like shrimp or sausage. But the essence of the dish – the bold flavors, the comforting warmth, and the sense of tradition – remains the same.

I often think back to that hot summer day in Louisiana, where I first fell in love with Cajun Chicken Jambalaya with Veggies. It's more than just a recipe to me – it's a connection to my dear friend Eloise, to the rich culinary history of Louisiana, and to the joy of sharing delicious food with loved ones.

And so, as I cook this dish once again, I can't help but smile, knowing that each bite brings me closer to those cherished memories and the love that went into creating this recipe. Cajun Chicken Jambalaya with Veggies will always hold a special place in my heart, a reminder of where I've been and where I'm going in my culinary journey.