Grilled Chicken Jambalaya
Nothing says Cajun like chicken jambalaya and nothing says spicy like Cajun, although it’s more than that. The flavors of Cajun cooking are complex. A trait that normally isn’t associated with recipes that are simplistic by design. The Cajuns accomplish this with the right balance of ingredients as well as the proper selection of spices.
This chicken jambalaya is a good example of that…easy and full of flavor. We’re going to add an additional layer to the taste palette by including a bit of smoke.
- 2 boneless, skinless chicken breasts
- 1 green bell pepper, chopped
- 1 yellow bell pepper, chopped
- 1 sweet onion, diced
- 1 14-oz can diced tomatoes
- 2 garlic cloves, crushed
- 2 cups chicken stock
- 1-1/2 cups brown rice
- 1/2 cup frozen peas
- 1/2 cup frozen corn
- 1 teaspoon dried oregano
- Louisiana-style hot sauce
- Over a direct fire, grill chicken breasts for about 6 minutes per side. A handful of wood chips such as hickory adds a nice flavor to the chicken. Soak for a half an hour in water before placing on hot coals.
- Once chicken has cooled enough to handle, dice.
- Combine diced chicken, onion, tomatoes, garlic, chicken stock, rice, and oregano in a large stock pot. Bring to a boil. Reduce heat and allow to simmer for 20 minutes.
- Add bell peppers, peas and corn. Again, bring to a boil. Reduce heat and cover. Allow to cook an additional 10 minutes.
- Add hot sauce per personal preference.
- Serve and enjoy!