We love jambalaya, but it takes a while if you bake it in the oven. I’ve tried making it in the slow cooker, but that didn’t turn out very well.
Then I realized that it could be made in a skillet, using a similar method that I use for fried rice. The rice cooks separately, in chicken broth instead of water. Once it’s added to the ingredients in the skillet, it all comes together similar to a traditional jambalaya.
The bonus, of course, is that it’s much faster to make on the stove top. If you use jasmine rice, it will only take 15 minutes for the rice too cook and the whole dish is done in short order. Jasmine is my favorite rice for this reason. With other long grain rices, I’ve found it takes closer to 30 minutes for it to get tender.
Start the rice, then beginning chopping and cooking the other ingredients in the skillet. To keep this in the 15-20 minute range, you’ll also need to use chicken that’s already cooked. I keep rotisserie chicken in the freezer for quick meal prep.
If you want to cook the chicken from raw, you can still have a quick meal by following the instructions on Basic Chicken Skillet. This recipe is a take on that basic recipe.
Here’s what you’ll need for Skillet Chicken Jambalaya: [Read more…]