Spicy Jambalaya Chicken

Tender, pan-fried chicken, and sliced avocado are the perfect compliment to this simple and hearty jambalaya.


  • 300 grams chicken thigh
  • 2 sausages, chopped
  • 1 teaspoon chili powder
  • 1/2 teaspoon salt
  • 1/2 onion, chopped
  • 1/2 red bell pepper, chopped
  • 1/2 yellow bell pepper, chopped
  • 1 clove garlic, minced
  • 3/4 cup uncooked rice
  • 1 teaspoon bouillon granules
  • 2 tablespoons ketchup
  • 1 teaspoon chili powder
  • Salt
  • 1 tablespoon olive oil
  • 1 avocado
  • Habanero sauce


  1. Season chicken thigh on both sides with salt and chili powder and rub in with your hands.
  2. Pour olive oil into a frying pan. Place chicken onto the pan skin side down. Cook until skin is crispy and golden brown. Flip and cook the other side until chicken is done. Take the chicken out and set aside.
  3. Put garlic and onions into the pan and cook until onions are translucent.
  4. Add in bell peppers, rice, sausage, bouillon, ketchup, chili powder and salt and saute for a few minutes.
  5. Transfer mixture to a rice cooker with some water (80 milliliters) and give it a quick mix. Place chicken on top. Cover and cook until rice is done.
  6. Take chicken out and scoop out a serving of rice onto a plate. Cut the chicken into bite-sized pieces and place on top of the rice. Garnish with sliced avocados and chopped parsley. Serve with habanero sauce if desired.