Oven-baked jambalaya with chicken, smoky sausage, vegetables, and fragrant tomato rice for a hearty main dish.
# What You'll Need:
→ Meats
01 - 2 boneless, skinless chicken breasts, cut into 1-inch pieces
02 - 9 ounces 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 ounces) diced tomatoes with juices
→ Rice & Liquids
08 - 1.5 cups long-grain white rice, rinsed
09 - 2.5 cups chicken broth
10 - 2 tablespoons tomato paste
→ Spices & Seasonings
11 - 1 teaspoon smoked paprika
12 - 1 teaspoon dried thyme
13 - 1 teaspoon dried oregano
14 - 0.5 teaspoon cayenne pepper, adjust to taste
15 - 1 bay leaf
16 - 1.5 teaspoons kosher salt
17 - 0.5 teaspoon black pepper
→ Oil & Garnish
18 - 2 tablespoons olive oil
19 - 2 tablespoons chopped fresh parsley for garnish
20 - Lemon wedges, optional for serving
# Step-by-Step Guide:
01 - Preheat oven to 375°F and grease a 9x13 inch baking dish.
02 - Heat olive oil in a large skillet over medium-high heat. Add chicken pieces and sliced sausage; sauté for 4 to 5 minutes until lightly browned. Transfer to the prepared baking dish.
03 - In the same skillet, add onion, bell pepper, and celery; cook for 4 minutes until softened. Add minced garlic and cook for an additional minute.
04 - Stir in tomato paste, smoked paprika, thyme, oregano, cayenne, salt, and pepper. Cook for 1 minute to release aromas.
05 - Add diced tomatoes with their juices, stirring well and scraping up browned bits from the bottom of the pan.
06 - Transfer the vegetable mixture to the baking dish over the chicken and sausage. Add rinsed rice and bay leaf. Pour in the chicken broth and stir gently to combine evenly.
07 - Cover the dish tightly with aluminum foil and bake for 40 minutes.
08 - Remove foil, stir gently, and bake uncovered for an additional 10 minutes or until rice is tender and most liquid is absorbed.
09 - Remove from oven, discard bay leaf, fluff rice with a fork, garnish with parsley, and serve with lemon wedges if desired.
