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- 2pkg Maple Leaf® Natural Sliced Chicken Breast (250g)
- 1kielbasa, sliced into half moons (150g)
- 2pkg prepared ready to eat long grain rice, prepared per pkg directions (250g)
- 1small onion, diced
- 1 small green pepper, diced
- 2stalks celery, diced
- 2cloves garlic, minced
- 1bay leaf
- 1can diced tomatoes including juices (398ml)
- 1tbsp vegetable oil
- 1tsp smoked paprika
- ½cup chicken broth + extra
- dash hot sauce
- salt
- pepper
- Heat oil in a large nonstick skillet over medium-high heat.
- Add onion, peppers and celery. Brown vegetable stirring frequently for about 2 to 3 minutes. Add garlic and smoked paprika and stir 1 minute longer.
- Add chicken and kielbasa and cook for 2 to 3 minutes longer or until starting to brown.
- Add rice and toss to coat. Pour in tomatoes with juices and chicken broth. Stir to combine well and allow to simmer for about 5 minutes. Liquid should be almost evaporated. If you enjoy a saucier Jambalaya add a little extra chicken broth.
- Season with salt and pepper and hot sauce. Adjust to taste.
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