Chicken Jambalaya

Name: Chicken Jambalaya
Prep time: 10 min
Cook time: 50 min
Total time: 1 h
Yield: 4 to 6 servings
Ingredients: 2 1/2 pounds bone-in chicken parts; 12 ounces andouille sausage, sliced; 1 teaspoon salt; 1/2 teaspoon black pepper; 2 tablespoons vegetable oil; 1 medium onion, chopped; 1 medium green bell pepper, diced; 1 celery rib, chopped; 3 garlic cloves, minced; 1 cup long-grain white rice; 2 tablespoons tomato paste; 1/4-1 teaspoon cayenne pepper, to taste; 2 cups chicken stock or broth or water; one 14.5 ounce can of diced tomatoes; 1/2 teaspoon dried thyme; 1 bay leaf; 1/4 cup chopped parsley

Pairs With Zinfandel

Leave a Review

Share this Recipe:

Difficulty:: Easy
Prep Time:: 10 minutes
Cook Time:: 50 minutes
Total Time:: 60 minutes
Yield:: 4 to 6 servings

Ingredients

2 1/2 pounds bone-in chicken parts 5 pounds bone-in chicken parts
12 ounces andouille sausage, sliced 24 ounces andouille sausage, sliced
1 teaspoon salt 2 teaspoons salt
1/2 teaspoon black pepper 1 teaspoon black pepper
2 tablespoons vegetable oil 4 tablespoons vegetable oil
1 medium onion, chopped 2 medium onions, chopped
1 medium green bell pepper, diced 2 medium green bell peppers, diced
1 celery rib, chopped 2 celery ribs, chopped
3 garlic cloves, minced 6 garlic cloves, minced
1 cup long-grain white rice 2 cups long-grain white rice
2 tablespoons tomato paste 4 tablespoons tomato paste
1/4-1 teaspoon cayenne pepper, to taste 1/2-2 teaspoons cayenne pepper, to taste
2 cups chicken stock or broth or water 4 cups chicken stock or broth or water
one 14.5 ounce can of diced tomatoes two 14.5 ounce cans of diced tomatoes
1/2 teaspoon dried thyme 1 teaspoon dried thyme
1 bay leaf 2 bay leaves
1/4 cup chopped parsley 1/2 cup chopped parsley

Instructions

Season chicken with salt and black pepper. Heat in a large skillet 2 tablespoons of vegetable oil. Add the chicken and cook, turning once, until browned on all sides, about 10 minutes. Transfer the chicken to a plate.
Add to the skillet and brown andouille sausage. Transfer to a plate with the chicken. Drain off all but two tablespoons of drippings.
Add and cook, stirring until softened: 1 medium onion, chopped 1 medium green bell pepper, diced 1 celery rib, chopped 3 garlic cloves, minced.
Add and cook for 2 minutes, stirring to coat: 1 cup long-grain white rice 2 tablespoons tomato paste 1/4 to 1 teaspoon cayenne pepper to taste.
Stir in: 2 cups chicken stock or broth one 14.5 ounce can of diced tomatoes 1/2 teaspoon salt 1/2 teaspoon dried thyme 1 bay leaf.
Return the chicken and andouille to the skillet. Cook, covered, over medium-low heat until the liquid is absorbed and the chicken is cooked through about 20 minutes. Cook, uncovered, until the sauce thickens, 5-8 minutes. Discard bay leaf and top with 1/4 cup chopped parsley.