american

Skillet Jambalaya with Chicken and Andouille

Name: Skillet Jambalaya with Chicken and Andouille
Yield: 1 serving
Cuisine: american
Ingredients: 127 g boneless skinless chicken thigh; 50 g andouille sausage; 50 g long-grain rice (dry); 218 g chicken broth; 109 g canned diced tomatoes; 45 g yellow onion (diced); 64 g green bell pepper (diced); 9 g olive oil; 2 g Cajun seasoning; 0.45 g kosher salt

This simmered dish pairs boneless skinless chicken thigh with andouille sausage, chicken broth and long-grain rice. Adjust the calorie target to automatically scale the ingredients while keeping the proportions of the meal balanced.

Dinner

Medium

Balanced High satiety Gluten free

Set your calorie target 650 kcal

300 kcal 2000 kcal

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Estimated macros per portion

42 g Protein

54 g Carbohydrates

29 g Fat

4 g Fiber

Ingredients

650 kcal · 1 portion

Ingredient quantities automatically adjust to your calorie target.

127g boneless skinless chicken thigh 154 kcal
50g andouille sausage 165 kcal
50g long-grain rice (dry) 183 kcal
218g chicken broth 13 kcal
109g canned diced tomatoes 20 kcal
45g yellow onion (diced) 18 kcal
64g green bell pepper (diced) 13 kcal
1.82 tsp (9g) olive oil 80 kcal
0.91 tsp (2g) Cajun seasoning 6 kcal
0.23 tsp (0g) kosher salt 0 kcal

Cooking instructions

yellow onion (diced)green bell pepper (diced)olive oil
Heat olive oil in a deep skillet over medium. Add onion and bell pepper and cook 3-4 minutes until softened.
andouille sausage
Add andouille and chicken. Cook 4-5 minutes, stirring, until chicken is mostly cooked through.
long-grain rice (dry)chicken brothcanned diced tomatoesCajun seasoning
Stir in rice, Cajun seasoning, and diced tomatoes, then pour in chicken broth. Bring to a simmer.
long-grain rice (dry)
Cover and cook on low 15-18 minutes until rice is tender, stirring once halfway.
Uncover and simmer 2 minutes to thicken. Rest 3 minutes, then serve.