Chicken Jambalaya - Rombauer Vineyards
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Chicken Jambalaya

joy of cooking

Difficulty:

Easy

Prep Time:

10 Minutes

Cook Time:

50 Minutes

Total Time:

60 Minutes

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 parsely

 

1Step 1

  • 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.

2Step 2

  • Add to the skillet and brown andouille sausage.
  • Transfer to a plate with the chicken. Drain off all but two tablespoons of drippings.

3Step 3

  • Add and cook, stirring until softened:
    • 1 medium onion, chopped
    • 1 medium green bell pepper, diced
    • 1 celery rib, chopped
    • 3 garlic cloves, minced

4Step 4

  • 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

5Step 5

  • 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

6Step 6

  • 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.

Pairs well with...

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