By: Mr Easy recipes

How To Make Chicken Jambaraya and Chicken Cacciatore Recipes Step by Step guide

Here’s a step-by-step guide to making Chicken Jambalaya and Chicken Cacciatore. Both dishes are flavorful and hearty, but they come from different culinary traditions—Jambalaya is a Creole/Cajun dish, while Cacciatore is an Italian classic.

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Chicken Jambalaya Recipe

Ingredients:

• 2 boneless, skinless chicken breasts, cut into bite-sized pieces
• 1 lb (450g) smoked sausage, sliced
• 1 large onion, diced
• 1 green bell pepper, diced
• 2 celery stalks, diced
• 3 garlic cloves, minced
• 1 can (14.5 oz) diced tomatoes
• 2 cups chicken broth
• 1 cup long-grain white rice
• 1 tbsp Cajun seasoning (adjust to taste)
• 1 tsp paprika
• 1 tsp dried thyme
• 1 tsp dried oregano
• 2 tbsp olive oil or vegetable oil
• Salt and pepper to taste
• Optional: 1/2 lb shrimp (peeled and deveined) for added flavor

Instructions:

1. Prepare the Ingredients: Dice the chicken, sausage, onion, bell pepper, and celery. Mince the garlic.
2. Cook the Meat: Heat oil in a large pot or Dutch oven over medium heat. Add the chicken and sausage, and cook until browned (about 5-7 minutes). Remove and set aside.
3. Sauté the Vegetables: In the same pot, add the onion, bell pepper, and celery. Cook until softened (about 5 minutes). Add the garlic and cook for another minute.
4. Add Seasonings and Rice: Stir in the Cajun seasoning, paprika, thyme, oregano, salt, and pepper. Add the rice and stir to coat it in the spices.
5. Combine Ingredients: Return the chicken and sausage to the pot. Add the diced tomatoes and chicken broth. Stir well.
6. Simmer: Bring the mixture to a boil, then reduce the heat to low. Cover and simmer for 20-25 minutes, or until the rice is cooked and the liquid is absorbed.
7. Optional Shrimp: If using shrimp, add them in the last 5 minutes of cooking.
8. Serve: Taste and adjust seasoning if needed. Serve hot, garnished with chopped parsley or green onions if desired.

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Chicken Cacciatore Recipe

Ingredients:

• 4 chicken thighs (bone-in, skin-on) or 2 chicken breasts, cut in half
• 1 large onion, sliced
• 1 red bell pepper, sliced
• 1 green bell pepper, sliced
• 3 garlic cloves, minced
• 1 cup mushrooms, sliced
• 1 can (14.5 oz) diced tomatoes
• 1/2 cup chicken broth
• 1/2 cup dry white wine (optional, substitute with broth)
• 2 tbsp tomato paste
• 1 tsp dried oregano
• 1 tsp dried basil
• 1/2 tsp red pepper flakes (optional)
• 2 tbsp olive oil
• Salt and pepper to taste
• Fresh parsley or basil for garnish

Instructions:

1. Prepare the Chicken: Season the chicken thighs or breasts with salt and pepper.
2. Brown the Chicken: Heat olive oil in a large skillet or Dutch oven over medium-high heat. Add the chicken, skin-side down, and cook until golden brown (about 5 minutes per side). Remove and set aside.
3. Sauté the Vegetables: In the same skillet, add the onion, bell peppers, and mushrooms. Cook until softened (about 5 minutes). Add the garlic and cook for another minute.
4. Deglaze the Pan: If using wine, pour it into the skillet and scrape up any browned bits from the bottom. Let it simmer for 2-3 minutes.
5. Add Tomatoes and Seasonings: Stir in the diced tomatoes, tomato paste, chicken broth, oregano, basil, and red pepper flakes. Mix well.
6. Simmer the Chicken: Return the chicken to the skillet, nestling it into the sauce. Cover and simmer on low heat for 25-30 minutes (or until the chicken is cooked through and tender).
7. Garnish and Serve: Sprinkle with fresh parsley or basil. Serve hot over pasta, rice, or with crusty bread.

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Enjoy your Chicken Jambalaya and Chicken Cacciatore! Both dishes are perfect for family dinners or entertaining guests. Let me know if you need further assistance!