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Recipe by Molly Hagler

One-Pan Jambalaya Chicken

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One-Pan Jambalaya Chicken
Meat Meat
Easy Easy
8 Servings
Allergens

No Allergens specified

1 Hour, 30 Minutes
Diets
- Gluten Free - No Refined Sugar

This one-pan chicken, rice, and peppers dish is bursting with flavor!

Ingredients

One-Pan Jambalaya Chicken

  • 2 colored bell peppers, diced

  • 3 jalapeños, seeds removed, diced

  • 1 onion, diced

  • 1 and 1/2 cups white rice

  • 1 and 1/2 cups water

  • 1 (15-ounce) can Gefen Tomato Sauce

  • 1 teaspoon Manischewitz Kosher Salt

  • 1 teaspoon onion powder

  • 1 teaspoon garlic powder

  • 1 teaspoon Gefen Oregano

  • 1 teaspoon thyme

  • 1 teaspoon paprika

  • 1/2 teaspoon pepper

  • 1/4 teaspoon cayenne pepper

  • 8 chicken thighs or combination of thighs and legs

Directions

Prepare the One-Pan Jambalaya Chicken

1.

Preheat oven to 400 degrees. Prepare a 9×13 pan or large Pyrex by spraying it with nonstick spray.

2.

Add the peppers, onions, jalapeños, and rice. Add the water and two thirds of the can of tomato sauce.

3.

Mix together the spices. Add half the spice mixture to the rice.

4.

Place the chicken on top of the rice. Spread the remaining tomato sauce on the chicken. Sprinkle the remaining spice mixture on the chicken.

5.

Cover with foil and cook at 400 degrees Fahrenheit for 40 minutes. Then uncover and cook for another 30 minutes.

Recipe tags

chicken and rice chicken dinner doctoredupkitchen healthy jambalaya molly hagler one pan one pot Shabbos weeknight dinner
One-Pan Jambalaya Chicken

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