How to Recipe: Ian`s Deconstructed Chicken Jambalaya Appetizing

Ian`s Deconstructed Chicken Jambalaya. Versions of Jambalaya vary from pork to duck too seafood, but this recipe keeps things cozy with simple chicken thighs. Drumsticks or breasts can be used in addition to or in place of the chicken thighs in this recipe. Slideshow: More Cajun and Creole Recipes.

Ian`s Deconstructed Chicken Jambalaya For anyone who enjoys entertaining, this jambalaya is the perfect one-pot meal to feed a crowd. It's comforting, spicy and easy to make.—Betty Benthin, Grass Valley, California. This chicken is transformed to tasty and spicy jambalaya. Cooking Ian`s Deconstructed Chicken Jambalaya is a fun thing, moreover it ends up being more unique worth if you prepare it on your own. By utilizing the following 12 active ingredients, you can start cooking 7 steps. observe the adhering to section for you to begin cooking promptly.

Ingredients of Ian`s Deconstructed Chicken Jambalaya

  1. You need 1 packages of chicken breasts.
  2. You need 2 cup of chicken broth.
  3. It’s 1 cup of red & green peppers.
  4. You need 2 pinch of salt.
  5. You need 2 pinch of pepper.
  6. It’s 2 tbsp of garlic powder.
  7. It’s 2 tbsp of thyme.
  8. Prepare 2 tbsp of onion powder.
  9. You need 1 tbsp of cumin.
  10. You need 1 tbsp of sage.
  11. It’s 1 tbsp of creole seasoning.
  12. Prepare 2 cup of brown rice.

It can be cooked in a casserole or paella pan. This chicken and sausage jambalaya is, honestly, the best version of this Cajun classic we've ever had. In my opinion, there are two types of jambalaya—Cajun and Creole. The main difference is that in the Creole version, the rice is cooked in a tomato-y sauce that might include shrimp along with meat.

Ian`s Deconstructed Chicken Jambalaya how to cook

  1. cut chicken breasts into thin 1" strips..
  2. combine 2 cups-chicken broth, 1 cup-red & green peppers, 2 tbs-thyme, 2 tbs-garlic powder, 2 tbs-onion powder, 1 tbs-cumin, 1 tbs-sage, 2 pinches-salt, 1 tbs-creole seasoning, & 2 pinches-pepper..
  3. divide the mixture & marinate the chicken for an hour in the fridge..
  4. once marinated, wash the chicken off & pat dry. bring the other half of the mixture to a boil then place the chicken in the pot for 30 minutes on high heat..
  5. boil brown rice for 25-30 minutes..
  6. cut chicken into bite size pieces then add to brown rice. keep on low heat for 15 minutes or until most of the liquid is absorbed..
  7. ENJOY!!! :).

One of the most classic dishes of Louisiana, jambalaya is a wonderful medley of rice, sausage, chicken, sometimes pork or seafood, and A mix of local seasonings was created, Andouille sausage evolved from sausages introduced to South Louisiana by German immigrants, chickens and seafood. One-pot Jambalaya with rice, chicken, shrimp & sausages! Jambalaya Recipe – Easy, tasty, one pot recipe for Jambalaya prepared with rice, chicken, shrimp, and sausages. Jambalaya, the creole classic rice dish, seemed like a natural for the pressure cooker. Sauté some chicken with the New Orleans trinity of onions, celery, and bell pepper, stir in rice, broth, and tomatoes, and pressure cook until the rice is cooked.

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