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Easy Spicy Chicken Jambalaya! from Lance Anthony owner of  Anthony Spices
There are a wide variety of ways to make jambalaya, with chicken and sausage, or shrimp, or ham, or even duck or alligator.  We will only use chicken in order to keep the calories and fat content down.  This recipe uses both tomatoes and chicken stock, and is a New Orleans Creole-style “red” jambalaya, as opposed to one made with only stock, a more Cajun-style “brown” jambalaya.

  • 1 lb. boneless/skinless chicken, cubed (1″x1″ or smaller)
  • 1 link spicy Chicken sausage, de-skinned, sliced or minced
  • 1 large onion, diced
  • 8 ounces (two small cans) of diced Hatch chilis
  • 3 -6 cloves garlic, minced
  • 4 ribs celery, chopped
  • 2 – 14.5 ounce cans of diced tomatoes
  • 2 – 16.0 ounce cans of chicken broth
  • 3 TBLS butter or margarine
  • 2 tsps black pepper
  • 1 tsp ground Thyme
  • 2 TBLS Arizona Hatch or 1 TBLS Habanero (adjust spicy heat as needed)
  • 1 tsp oregano
  • 1 TBLS chopped  bay leaves
  • Salt to taste
  • 2 boxes Uncle Ben’s Long Grain White Instant Rice

In large pot, add butter, garlic and onions.  Put on high and caramelize the onions.  Basically cook them down, stirring frequently, until all butter is gone and onions start to leave a brown residue on the bottom of the pot.  When onions are transparent (caramelized) pour in one can of the chicken broth and deglaze the residue on the bottom.  Basically stir it up until all of the brown residue as brought back up into the liquid for additional flavor.  Add diced hatch chilis and celery.  Reduce heat to medium.
In a separate large frying pan, brown the chicken and sausage.
Take one of the cans of tomatoes and puree in blender, add to the big pot.  Add the other can of tomatoes and other can of chicken broth to big pot along with all of the other dry spices.  Add cooked chicken.  Continue to cook uncovered on medium for 10 minutes.  Add the two packages of rice, cover, and continue to cook on low for 20 minutes, stirring occasionally.  It is important that the rice is added and cooked in the large pot to soak up the liquids and will thicken up the sauce.  When the jambalaya has thickened up a bit and has reached the “right” consistency (you’ll know), it’s done.
Serve with salad and French bread or biscuits.
Serves 6-8.  Enjoy!