What's for Dinner Tonight? - Easy Jambalaya

From Chef Rachel at McCormick.com, this Jambalaya recipe is quick, easy, and made in one pot. Chicken combined with sausage, sauteed onions, and Cajun seasoning, gives this dish amazing rich flavor, and it can be on the table in about an hour. Although the recipe calls for smoked sausage, I used Chorizo for an added kick of spice. This dish goes well with homemade cornbread, or a side salad. Bon a petit!

Easy Jambalaya

1 tablespoon oil
1-pound boneless skinless chicken breasts, cut into 1-inch cubes
1/2-pound smoked sausage, sliced 1/4-inch thick (or Chorizo)
1 medium onion, chopped
1 tablespoon McCormick® Perfect Pinch® Cajun Seasoning
2 1/2 cups chicken broth
1 can (14 1/2 ounces) stewed tomatoes
1 cup long grain rice

  1. Heat oil in large heavy skillet on medium-high heat. Add chicken and sausage; cook and stir 5 minutes. Remove from skillet.
  2. Stir onion into skillet; cook and stir on medium heat 2 minutes or until onion is softened. Stir in Seasoning. Return chicken and sausage to skillet.
  3. Stir in broth and tomatoes; bring to boil. Stir in rice. Reduce heat to low; cover and cook 20 to 25 minutes or until rice is tender, stirring occasionally.




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