One pot Cajun chicken jambalaya

By Jamie Humby | Chef

Published 2 December 2024

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A bowl of Cajun chicken jambalaya rests on a table mat.

Get some goodness into your day with this quick and simple chicken jambalaya.

Minimise the mess by doing all of the cooking in one pot, and bring on the comfort food vibe with a fragrant sauce and slow-cooked veggies and chicken. You can always swap out the vegetables in the recipe with whatever’s in your fridge. This is also a great meal to freeze for those days when you don’t have time to cook from scratch.

Prep time

15m

Cook time

50m

Serves

Ingredients

1 tbsp olive oil
4 garlic cloves, diced
1 red onion, diced
1 red capsicum, cut into chunks
1 red chilli, sliced
2 ears of corn, cob removed
1 bay leaf
1 tbsp fresh thyme, diced
2 tbsp Cajun seasoning
2 tbsp smoked paprika
1 tin diced tomatoes
250g brown rice
500g skinless chicken breast, cut into chunks
500ml salt-reduced chicken stock
100ml water
Greek yoghurt to serve (optional)
Coriander to serve (optional)

Method

Step 1:

Heat the olive oil in a heavy-based pot or casserole dish.

Step 2:

Add diced garlic and red onion, and stir to combine. Once lightly browned, add capsicum, chilli and corn, and sauté for 3 to 4 minutes.

Step 3:

Add bay leaf, thyme, Cajun seasoning, smoked paprika and diced tomatoes, and stir for 2 minutes.

Step 4:

Add the brown rice, chicken breast, chicken stock and water, and stir over heat to combine. Bring to a simmer, then cook on a medium heat for 30 to 40 minutes with the lid on.

Step 5:

Serve in a bowl with Greek yoghurt and coriander, if desired.