Chicken Thigh and Sausage Jambalaya Recipe

INGREDIENTS

8 ounces skinless, boneless chicken thighs
2 teaspoons Cajun seasoning
2 tablespoons butter
8 ounces fully cooked spicy or mild link sausage, sliced
1 medium yellow onion, sliced (1 cup)
1 green sweet pepper, seeded and cut into bite-size strips
2 14.5-ounce cans no-salt-added stewed tomatoes
1 cup Minute® rice
Coarsely chopped fresh parsley (optional)

DIRECTIONS

 

Prep: 20min | Ready in: 40 min

 

Step 1
Cut chicken into 1-inch pieces; in a small bowl, place chicken and toss with the Cajun seasoning.

 

Step 2
Heat a large, deep skillet over medium-high heat. In the skillet, melt butter and add chicken and sausage; cook 3 to 4 minutes or until chicken begins to brown.

 

Step 3
Add onions and peppers and cook 5-7 minutes, stirring occasionally, until they begin to soften. Add tomatoes and bring to boil.

 

Step 4
Stir in rice, cover with lid, and simmer for 10 minutes. Remove from heat and let sit 5 minutes. Fluff rice with a fork and serve with fresh parsley, if desired.