• Step 1: In a large skillet or Dutch oven, heat the olive oil over medium-high heat. Add the diced chicken and cook until browned on all sides, about 5-7 minutes. Remove the chicken from the pan and set aside.
• Step 2: In the same pan, sauté the onion, garlic, bell pepper, and celery until softened, about 5 minutes.
• Step 3: Add the diced tomatoes (with their juices), rice, chicken broth, Cajun seasoning, thyme, and cayenne pepper. Stir to combine.
• Step 4: Bring the mixture to a boil, then reduce the heat to low, cover, and simmer for 20 minutes, or until the rice is tender and has absorbed the liquid.
• Step 5: Stir the cooked chicken back into the jambalaya and season with salt and black pepper to taste. Serve hot and enjoy!