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Oven Baked Chicken Jambalaya

Oven Baked Chicken Jambalaya Recipe


  • 1 package (about 1 1/2 pounds) PERDUE® Fresh Chicken Drumsticks
  • No-stick cooking spray
  • 1 cup enriched long grain rice
  • 1 cup diced red and/or green pepper
  • 1 cup diced celery
  • 1/3 cup minced green onion (white and light green part)
  • 1 can (14 1/2 ounces) chicken broth
  • 2 teaspoons hot sauce
  • Cayenne pepper


  1. Preheat oven to 350°F. In a medium nonstick skillet, brown drumsticks over medium-high heat.
  2. Meanwhile, spray a 2-quart round or oval casserole dish with no-stick spray. Add rice, peppers, celery, onion, chicken broth and hot sauce and stir together.
  3. When drumsticks are browned, remove from heat and sprinkle with cayenne to taste. Lay drumsticks in a single layer over rice mixture.
  4. Cover and bake for 50 to 60 minutes or until rice is cooked and chicken reaches an internal temperature of 180°F.

Ready In: 55 minutes Servings: Makes 4 servings

Recipe and photo courtesy of National Chicken Council Used with permission.

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