Filipino Chicken Jambalaya with Garlic and Tomato

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

A Filipino take on jambalaya featuring tender chicken simmered with garlic, tomatoes, and fragrant rice for a comforting one-pot meal. This filipino-inspired chicken ready in about 55 minutes pairs bone-in chicken thighs, long-grain rice, garlic cloves for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 450 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 15 min Cook: 40 min Serves 4 Filipino cuisine 450 cal/serving
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Ingredients

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Instructions

  1. Step 1: Heat 3 tablespoons vegetable oil in a large pot over medium heat. Add 5 minced garlic cloves and 1 medium chopped onion, sauté for 3-4 minutes until fragrant and translucent.
  2. Step 2: Add 500 g bone-in chicken thighs and brown on all sides for 6-7 minutes.
  3. Step 3: Stir in 3 medium chopped ripe tomatoes and cook for another 5 minutes until softened and saucy.
  4. Step 4: Pour in 2 1/2 cups chicken broth, 2 tablespoons soy sauce, 1 bay leaf, 1 teaspoon salt, and 1/2 teaspoon black pepper. Bring to a boil.
  5. Step 5: Add 1 1/2 cups long-grain rice, stir well, reduce heat to low, cover, and simmer for 20 minutes until rice is tender and chicken is cooked through.
  6. Step 6: Remove bay leaf, fluff the rice gently with a fork, garnish with 2 sliced green onions, and serve warm.

Frequently asked questions

How long does Filipino Chicken Jambalaya with Garlic and Tomato take to make?

Total time is about 55 minutes (15 min prep + 40 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.

How do I store leftover Filipino Chicken Jambalaya with Garlic and Tomato?

Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep bone-in chicken thighs from drying out.

Can I substitute ingredients in Filipino Chicken Jambalaya with Garlic and Tomato?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Filipino Chicken Jambalaya with Garlic and Tomato for a different number of people?

The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

What goes well with Filipino Chicken Jambalaya with Garlic and Tomato?

Filipino chicken like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.

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