Jambalaya

JAMBALAYA POULET 750
4-6 Portions
15 min Prepping
35 min Cooking
Recipe Easy

Ingredients

4 Exceldor BBQ whisky and brown sugar-marinated boneless chicken breasts On sale
  • 2 tbsp. (30 ml) vegetable oil, divided
  • 1 medium onion, chopped
  • 1 green pepper, diced
  • 1 red pepper, diced
  • 1 celery stalk, diced
  • 2 cloves garlic, chopped
  • 1 tbsp. (15 ml) Cajun seasoning
  • 1/2 tsp. (2.5 ml) cayenne pepper
  • Salt and pepper, to taste
  • 2 cups (500 ml) long-grain rice
  • 1 1/2 cups (375 ml) chicken broth
  • 1 can (14.5 oz) diced tomatoes, undrained
  • 1 tbsp. (15 ml) chopped fresh parsley for garnish
  • 2 tbsp. (30 ml) chopped green onion for garnish

Directions

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  1. Heat 1 tbsp. (15 ml) vegetable oil in a deep non-stick pan on medium high. Sear marinated chicken breasts, about 2 minutes per side. Set aside.
  2. Add the rest of the vegetable oil to the pan, brown onions, celery, and peppers, then cook for about 4 minutes. Add garlic, Cajun seasoning, cayenne pepper, salt and pepper. Mix well.
  3. Stir in rice, add chicken broth and tomatoes and bring to a boil.
  4. Place chicken breasts on the rice mixture. Cover and lower the heat. Simmer until all the liquid has been absorbed and the rice is tender, about 30 minutes.
  5. Remove pan from the heat, cut chicken into strips, and serve with the rice. Garnish with parsley and green onion.