Oven-baked jambalaya with tender chicken, smoky sausage, peppers, and seasoned tomato rice base.
# What you'll need:
→ Meats
01 - 2 boneless, skinless chicken breasts, cut into 1-inch pieces
02 - 9 ounces 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 ounces) diced tomatoes with juices
→ Rice & Liquids
08 - 1½ cups long-grain white rice, rinsed
09 - 2½ cups chicken broth
10 - 2 tablespoons tomato paste
→ Spices & Seasonings
11 - 1 teaspoon smoked paprika
12 - 1 teaspoon dried thyme
13 - 1 teaspoon dried oregano
14 - ½ teaspoon cayenne pepper (adjust to taste)
15 - 1 bay leaf
16 - 1½ teaspoons kosher salt
17 - ½ teaspoon black pepper
→ Oil & Garnish
18 - 2 tablespoons olive oil
19 - 2 tablespoons chopped fresh parsley (for garnish)
20 - Lemon wedges (optional, for serving)
# How to make it:
01 - Preheat the oven to 375°F. Grease a 9x13-inch baking dish with oil or cooking spray.
02 - Heat olive oil in a large skillet over medium-high heat. Add chicken pieces and sliced sausage, sautéing for 4 to 5 minutes until lightly browned. Transfer to the prepared baking dish.
03 - In the same skillet, add onion, green bell pepper, and celery. Cook for 4 minutes until softened, then add minced garlic and cook an additional minute.
04 - Stir in tomato paste, smoked paprika, dried thyme, dried oregano, cayenne pepper, kosher salt, and black pepper. Cook for 1 minute to release flavors.
05 - Add the diced tomatoes with their juices, stirring well and scraping up any browned bits from the skillet.
06 - Transfer the vegetable mixture to the baking dish with chicken and sausage. Add the rinsed rice and bay leaf, then pour in the chicken broth. Stir gently to distribute ingredients evenly.
07 - Cover the baking dish tightly with aluminum foil and bake for 40 minutes.
08 - Remove the foil, stir gently to loosen the rice, and continue baking uncovered for 10 minutes or until rice is tender and liquid is mostly absorbed.
09 - Remove the bay leaf, fluff the rice with a fork, garnish with chopped fresh parsley, and serve with optional lemon wedges.
