Oven-baked jambalaya with chicken, smoky sausage, vegetables, and a rich tomato rice base.
# Components:
→ Meats
01 - 2 boneless, skinless chicken breasts, cut into 1-inch pieces
02 - 9 oz 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 oz) diced tomatoes with juices
→ Rice & Liquids
08 - 1 ½ cups long-grain white rice, rinsed
09 - 2 ½ cups chicken broth
10 - 2 tbsp tomato paste
→ Spices & Seasonings
11 - 1 tsp smoked paprika
12 - 1 tsp dried thyme
13 - 1 tsp dried oregano
14 - ½ tsp cayenne pepper, adjust to taste
15 - 1 bay leaf
16 - 1 ½ tsp kosher salt
17 - ½ tsp black pepper
→ Oil & Garnish
18 - 2 tbsp olive oil
19 - 2 tbsp chopped fresh parsley, for garnish
20 - Lemon wedges, optional for serving
# Directions:
01 - Preheat oven to 375°F (190°C). Grease a 9x13-inch baking dish thoroughly.
02 - Heat olive oil in a large skillet over medium-high heat. Add chicken pieces and sausage slices; cook for 4 to 5 minutes until lightly browned. Transfer cooked meats to the prepared baking dish.
03 - In the same skillet, add chopped onion, bell pepper, and celery. Sauté for 4 minutes until softened. Incorporate minced garlic and cook for an additional minute.
04 - Stir in tomato paste, smoked paprika, thyme, oregano, cayenne pepper, kosher salt, and black pepper. Cook the mixture for 1 minute to enhance flavor release.
05 - Mix in diced tomatoes with their juices, scraping any browned bits from the skillet to incorporate flavor.
06 - Pour the vegetable mixture over the meats in the baking dish. Add rinsed rice and the bay leaf. Pour in chicken broth and stir gently to combine evenly.
07 - Cover the baking dish securely with aluminum foil. Place in the oven and bake for 40 minutes.
08 - Remove foil carefully, stir gently, then return dish to oven uncovered. Bake for an additional 10 minutes or until rice is tender and liquid is mostly absorbed.
09 - Take the dish out of the oven, discard the bay leaf, and fluff the rice with a fork. Garnish with chopped parsley and serve with lemon wedges if desired.
