We use cookies on this site

Our cookies and those of our partners help improve your experience and analyze your use of the website. To learn all about cookies, check our privacy policy

Back

Manage cookies

Always active

Jambalaya

JAMBALAYA POULET 750
Breasts Grills BBQ Skillet Internationally inspired
4-6 Portions
15 min Prepping
35 min Cooking
Recipe Easy

Ingredients

4 Exceldor BBQ whisky and brown sugar-marinated boneless chicken breasts
  • 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

Click the steps to erase them.

  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.