A flavorful and hearty one-pot dish combining tender chicken, vibrant vegetables, and aromatic spices.
Dice the chicken breast into bite-sized pieces.
Cutting the chicken into uniform pieces ensures even cooking.
Chop the red onion, garlic cloves, and red bell pepper.
Use a sharp knife for precise and safe chopping.
Heat a large pot over medium heat and add a splash of oil. Sauté the chicken until lightly browned.
Avoid overcrowding the pot to achieve a nice sear on the chicken.
Add the chopped onion, garlic, and bell pepper to the pot. Cook until softened.
Stir frequently to prevent the vegetables from sticking.
Stir in the chili powder, paprika, and oregano, cooking for another minute to release the spices' aroma.
Toasting the spices enhances their flavor.
Pour in the chopped tomatoes, chicken stock, and brown rice. Stir well and bring to a boil.
Ensure the rice is fully submerged in the liquid for even cooking.
Reduce the heat to low, cover the pot, and simmer for 25 minutes.
Check occasionally to ensure the mixture doesn't dry out; add a splash of water if needed.
Add the corn kernels and peas to the pot. Stir and cook for an additional 10 minutes, covered.
Adding the vegetables towards the end preserves their texture and color.
Season the jambalaya with salt and pepper to taste, then serve hot.
Garnish with fresh parsley or a squeeze of lemon for added freshness.
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