Spicy Creole chicken jambalaya

In order to bring you the best organic produce, some ingredients may differ from those depicted.

Spicy Creole chicken jambalaya

Dairy-Free, Soy-Free, Lean & Clean, Gluten-Free, Spicy

2 Servings, 570 Calories/Serving

30–45 Minutes

The holy trinity of onion, bell pepper, and celery plus our custom seasoning bring layered flavor to this easy spin on a Louisiana classic, made with heart-healthy brown rice.

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In your bag

1 bag serves 2 (2 bags serve 4)
Sun Basket is proud to source the organic ingredients indicated below. On the rare occasion we are unable to meet our organic promise, we'll put a note in your bag.
  • ¾ cup quick-cooking long-grain brown rice
  • 1 organic yellow onion
  • 1 organic red or other bell pepper
  • 1 organic celery rib
  • Chicken options:
  • 2 to 4 boneless skinless chicken thighs (about 10 ounces total)
  • 2 boneless skinless chicken breasts (about 6 ounces each)
  • Sun Basket Creole spice blend (sweet paprika - granulated garlic - onion powder - dried thyme - dried oregano - cayenne)
  • 1 cup diced fire-roasted tomatoes
  • 1 cup vegetable broth
  • 1 tablespoon Tabasco (optional)
  • 4 or 5 sprigs organic fresh curly-leaf parsley

Chef's Tip

Make It Ahead
The chicken-vegetable mixture (Steps 2 through 4) can be prepared up to 1 day ahead. Let cool, then cover and refrigerate overnight. When ready to serve, start the rice (Step 1); when it’s almost done, gently rewarm the chicken-vegetable mixture, adding 1 to 2 tablespoons water as needed to loosen it, then proceed with Step 5.

Nutrition per serving

Calories: 570, Protein: 34g (68% DV), Fiber: 9g (36% DV), Total Fat: 13g (20% DV), Monounsaturated Fat: 13g, Polyunsaturated Fat: 3.5g, Saturated Fat: 2.5g (13% DV), Cholesterol: 130mg (43% DV), Sodium: 720mg (30% DV), Carbohydrates: 76g (25% DV), Total Sugars: 10g, Added Sugars: 0g (0% DV).

Sodium does not include pantry salt; for reference, ⅛ teaspoon kosher salt per serving averages 240mg (10% DV). Not a significant source of trans fat. Packed in a facility that handles all major food allergens* and gluten. *Milk, Eggs, Fish, Crustacean Shellfish, Tree Nuts, Peanuts, Wheat, Soybeans.

Instructions

2-serving instructions (4-serving modifications in red)

Wash produce before use

1

Cook the rice

In a small sauce pot, combine the rice and 1¼ cups [2¼ cups] water. Bring to a boil, reduce to a simmer, cover, and cook until the rice is almost tender and the liquid is absorbed, 15 to 20 minutes. Fluff with a fork, cover, and keep warm.
While the rice cooks, prepare the vegetables and chicken.

2

Prep the vegetables

  • Peel and coarsely chop the onion.
  • Remove the stem, ribs, and seeds from the bell pepper; coarsely chop the pepper.
  • Cut the celery into ½-inch pieces.

3

Prep and brown the chicken

Prep and cook instructions are identical for both chicken options.
  • Pat the chicken dry with a paper towel; cut the chicken into 1-inch pieces. Season generously with salt and pepper.
In a large sauce pot over medium-high heat, warm 1 to 2 teaspoons oil until hot but not smoking. Add the chicken and cook, stirring occasionally, until browned but not yet cooked through, 2 to 4 minutes.

4

Cook the vegetables; finish the chicken

To the pot with the chicken, add the onion, bell pepper, and celery, season with salt and pepper, and cook over medium-high heat, stirring occasionally, until the vegetables start to soften, 3 to 5 minutes. Add the Creole spice blend, tomatoes, vegetable broth, ¾ cup [1½ cups] water, and as much Tabasco as you like and bring to a boil. Reduce to a vigorous simmer and cook, stirring occasionally, until the vegetables are tender and the chicken is cooked through, 3 to 5 minutes.
When the vegetables and chicken are almost done, prepare the parsley.

5

Prep the parsley; finish the jambalaya

  • Strip the parsley leaves from the stems; coarsely chop the leaves for garnish.
To the pot with the chicken and vegetables, add the rice and cook over medium-high heat, stirring occasionally, until the liquid has thickened and the rice is tender, 5 to 8 minutes. If the jambalaya seems dry, stir in up to ¼ cup [½ cup] water. Remove from the heat and season to taste with salt and pepper.

Serve

Transfer the jambalaya to individual bowls. Garnish with the parsley, drizzle with any remaining Tabasco, if desired, and serve.

Kids Can!

  • Measure the water for the rice and vegetables.
  • Time the rice.
  • Strip the parsley leaves.
  • Garnish with the parsley.