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Recipe

Cajun Chicken Jambalaya

Jambalaya is a Creole version of the Spanish paella brought to New Orleans in the late 18th century. The name comes from jambon, French for ham.
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  • Serving 4
  • Total Time 55 min
    Preparation 10 min
    Marination 0 min
    Cook 45 min
  • Nutrition Facts
    Calories 395
    Total Fat 13 g
    Protein 21 g
    Carbohydrate 48 g
    Cholesterol 32 mg
    Sodium 1179 mg
  • Information for this recipe is approximate and derived by calculations based upon supplier information and available reference data. These values may change based on your final product, substitution and or addition of ingredients, or use of a particular cooking technique.
  • Calorie Smart
Cajun Chicken Jambalaya

Ingredients

  • 6 Chicken Tenderloins
  • 1 teaspoon Cajun seasoning blend
  • 3 tablespoons vegetable oil
  • 1 large green bell pepper, chopped
  • 6 green onions, chopped
  • 3/4 cup celery, chopped
  • 1 cup long grain rice
  • 3 ounces Canadian bacon, diced
  • 1 cup salsa, medium
  • 1 can reduced-sodium chicken broth, 14-oz.


Cooking Instructions

  1. Cut chicken into 1-inch chunks. Sprinkle with Cajun seasoning.
  2. Heat oil in large nonstick skillet to medium-high. Cook chicken 8 minutes or until golden brown. Remove from skillet.
  3. In same skillet, cook green pepper, three-fourths of scallions and celery 5 minutes or until pepper is crisp-tender. Add uncooked rice to skillet and cook 1 minute.
  4. Return chicken to skillet. Stir in bacon, salsa and broth. Bring to a boil; reduce heat to low. Cover and simmer 25 minutes or until rice has absorbed liquid and chicken is done (internal temp 170°F).
  5. Remove from heat and let stand 5 minutes.  Sprinkle with remaining scallions before serving.

Hand WashingRemember to wash hands and surfaces before preparing food

Serving Suggestion: Sprinkle with remaining scallions. Refrigerate leftovers.

Substitution Tip:

Try using Tyson® Individually Frozen Chicken Tenderloins.  Increase cooking time by about one-third.