Chicken and ham jambalaya recipe

Chicken and Ham Jambalaya

This article was published by: Matthew

Share this content!

⚠ Note: for metric to imperial (or vice-versa) conversion please refer to our article on Cooking Measurements 101.
♼ Featured image may be generic and may not represent the (final) appearance of this recipe. Recipe origin is unknown, we claim no copyrights for this recipe.

About this recipe

In this blog post I will guide you thru the steps and ingredients needed to craft this recipe. Grab your favorite apron and let's start.
Chicken and ham jambalaya is a flavorful and hearty dish that combines tender chicken, savory ham, and a medley of vegetables with aromatic spices. This recipe offers a delightful fusion of Cajun and Creole flavors, resulting in a satisfying one-pot meal. The combination of tender meat, fragrant rice, and a rich tomato-based sauce makes this jambalaya a crowd-pleaser. With its bold flavors and easy preparation, this recipe is perfect for weeknight dinners or entertaining guests.

Keywords: chicken, ham, jambalaya, Cajun, Creole

Chicken and ham jambalaya recipe details

Chicken and ham jambalaya recipe, recipe Rating: 4.6
Number of votes:111 Cajun classic recipe for those that do not like seafood. This recipe is seafood-less version of the classic Jambalaya.

Ready in: 50 mins

Ingredients

Serves: 6

• 2 (5 ounce) boneless, skinless chicken breasts, diced
• 2 teaspoons Cajun seasoning
• 1 teaspoon dried sage
• 2 tablespoons canola oil
• 1 onion, sliced
• 1 green bell pepper, sliced
• 2 celery stalks, sliced
• 2 garlic cloves, crushed
• 1 1/2 cups basmati rice
• 4 1/4 cups chicken broth
• 3 1/2 ounces cooked smoked ham, diced
• 1 (14 ounce) can chopped tomatoes
• Hot sauce, to taste
• Salt and pepper, to taste

Preparation method

Prep: 15 mins | Cook: 35 mins

1. Place chicken in a bowl. Season with Cajun seasoning and sage; toss to coat.

2. Pour 1 tablespoon canola oil into a Dutch oven and set over medium-high heat. Cook chicken in hot oil for about 5 minutes to brown. Transfer to a plate.

3. Pour 1 more tablespoon oil into the Dutch oven. Cook onion, green bell pepper, and celery in hot oil for 2 minutes. Stir in garlic and rice. Cook for 1 more minute to toast.

4. Add chicken broth and chicken to the Dutch oven. When liquids come to a boil, turn heat down to low and put a lid on the pot. Cook for 15 minutes.

5. Stir in ham and tomatoes; replace lid and cook for another 5 minutes or so, until all liquid has been absorbed by the rice. Add hot sauce, salt, and pepper to taste and serve.