Description
A hearty, flavorful make ahead dinner inspired by classic Southern jambalaya. Perfect for busy weeknights and easy to freeze and reheat.
Ingredients
2 cups jasmine rice
1 lb boneless chicken thighs
1 bell pepper, chopped
1 medium onion, diced
2 celery stalks, sliced
3 cloves garlic, minced
1 can diced tomatoes (14 oz)
3 cups chicken broth
1 tsp smoked paprika
Salt and pepper to taste
2 tbsp oil for sautéing
Instructions
Preheat oven to 375°F.
Heat oil in Dutch oven. Brown chicken thighs 3–4 minutes per side; remove from pan.
Sauté onion, bell pepper, celery, and garlic until softened, about 5 minutes.
Stir in rice, toast for 2 minutes.
Add diced tomatoes, chicken broth, paprika. Stir to combine.
Nestle chicken into mixture. Cover dutch oven.
Bake for 60 minutes.
Let rest covered for 15 minutes. Serve or cool for storage.
Notes
Can substitute brown rice (increase cook time by 15 mins)
Freeze portions up to 3 months
Add jalapeños for extra heat
- Prep Time: 15 minutes
- Cook Time: 60 minutes
- Category: Dinner
- Method: Baked
- Cuisine: Southern
Nutrition
- Calories: 395
- Fat: 11g
- Carbohydrates: 50g
- Fiber: 3g
- Protein: 23g
- Cholesterol: 65mg
Keywords: make ahead dinners, baked jambalaya, freezer-friendly dinner, Southern recipes, weekly meal prep