- 2 tablespoons olive oil
- 1 pound thigh meat chicken
- 2 cups onion, small diced
- 1 cup celery, small diced
- 1 cup sweet pepper, seeded and small diced
- 2 cloves of garlic, minced
- 2 bay leaves
- 3 tablespoons Weber N’Orleans Cajun seasoning blend
- ½ 28-ounce can of San Marzano diced tomatoes, not drained
- 3 cups chicken broth
- 1 box Zatarain’s Jambalaya Rice Mix
- 2 tablespoons fresh parsley, chopped
- Salt and pepper to taste
- Season both sides of the chicken with 2 tablespoons of seasoning blend.
- Heat oil in a stockpot over medium-high heat, and sauté chicken on each side for 2-3 minutes. Remove the chicken and let cool.
- Turn heat to medium, and sauté onion, celery and pepper for 7 minutes. Add garlic and sauté for an additional minute.
- Deglaze pot with chicken broth, and scrape the bottom of the pot the best you can. Add bay leaves, rice mix, the rest of the seasoning and the diced tomatoes.
- Cut the chicken into medium chunks and add into the pot. Bring the mixture up to a boil, reduce heat and simmer for 25 minutes.
- Add the parsley, taste and adjust with salt and pepper as needed. Use additional seasoning if you would like the dish to be spicier.
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