Ruling the Roost Speedy Hickory Chicken Jambalaya

Gary from Ruling the Roost loves making his own marinades. This fabulous Hickory marinated chicken is purchased as a whole breast on the bone. You can either bake and place on top of the jambalaya, or chop into pieces and cook.

Or try with some of Gary’s chicken sausages - delish.  Jambalaya is usually cooked with raw rice and stock, but for this version, the rice is added at the end to reduce cooking time. Enjoy!

Serves 4-6 as a main meal.


  • 500-750gm Hickory marinated chicken, cubed (or 4 whole pieces)
  • 1 onion, chopped
  • 2 cloves garlic, chopped
  • 2 chorizo, sliced (optional)
  • 1 green capsicum, sliced into strips
  • ½ cup white wine
  • 1 cup Mutti Tomato Passata or Crushed Tomatoes
  • 2 tsp smoked paprika
  • 2 tsp cumin powder
  • ½ tsp chilli flakes (optional)
  • 3 cups cooked white or brown rice
  • 1 handful chopped parsley or coriander, chopped

Special Tricks!

  • 3 bay leaves (optional)
  • 3 cherry tomatoes, quartered
  • 1 tbsp yoghurt or sour cream 
  • Salt & pepper to taste



  1. Chicken:
    1. If leaving breast whole, sear skin side down and finish in the oven.
    2. OR if cubed, add some oil to a hot pan and quickly sear all sides.
  2. As the chicken cooks in the pan, add the onion and chorizo. Cook till nearly cooked.
  3. Add garlic, spices and chilli if using. Cook for 2-3 minutes then add wine and sizzle.
  4. When wine is absorbed, add the chopped tomatoes and bring to the boil.
  5. Add the rice and HALF the fresh herbs and stir through till heated. Taste & adjust salt & pepper
  6. Serve in the pan with some nice pieces of capsicum, chicken and chorizo on top.
  7. Decorate with some yoghurt/sour cream, bay leaves if using as a garnish only, quartered cherry tomatoes and sprinkle with the remaining herbs.
  8. Eat & enjoy!