Microwave Chicken Jambalaya

Course : Chicken
Serves: 4
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1 1/4 pounds chicken breasts or thighs-- skinned, boned
2 tablespoons vegetable oil
1 1/2 cups onion -- coarsely chopped
4 medium green onions -- thinly sliced
1/2 pound andouille smoked sausage or kielbasa -- cut into 1/2 -inch chunks
1 1/2 medium red bell peppers -- seeded, chopped 1/4-inch dice
1 1/2 cups chicken stock
10 cloves peeled garlic -- smashed
1 tablespoon chili powder
1 teaspoon dried thyme
1 teaspoon dried oregano leaves
1 tablespoon dried basil leaves
1/4 teaspoon mace
1/4 teaspoon cayenne powder
1 dash cloves
1 piece bay leaf
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper

Preparation / Directions:

Cut thighs into 1-inch cubes. Heat oil uncovered in a 12-by-8-by-2-inch microwave-safe pan for 2 minutes on high. Stir in onions and green onions. Cook, uncovered, for 5 minutes on high to soften. Stir in sausage, red peppers, stock, garlic, chili powder, thyme, oregano, basil, mace, cayenne, cloves and bay leaf. Cover tightly with plastic wrap and cook 10 minutes on high. Stir in chicken, cover with a dry paper towel and cook 10 minutes on high, stirring once. Remove bay leaf. Taste, add salt and pepper and adjust sesaonings. Ladle into individual bowls over rice pilaf.

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