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Prep Time: 15 Minutes Cook Time: 60 Minutes |
Ready In: 75 Minutes Servings: 4 |
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Nice nuttiness from the brown rice, also lower in fat and sodium free, it says, from the local newspaper. We liked it a lot!! Ingredients:
2 tablespoons olive oil |
1 lb chicken piece (thighs or breasts, i used skinless or boneless) |
1/2 lb smoked sausage, cut into 1/2-inch pieces (spicy chorizo can be used) |
1 cup chopped onion |
1 cup chopped celery |
1 cup chopped green pepper |
2 garlic cloves, smashed |
1 cup brown rice |
3 cups chicken stock |
1/4 teaspoon salt |
1/4 teaspoon fresh ground pepper |
1/4 teaspoon cayenne pepper |
1/2 cup chopped fresh cilantro or 1/2 cup parsley |
1 -2 sliced jalapeno pepper |
Directions:
1. In a large Dutch oven, heat oil over medium high heat, Add chicken, browning well on all sides; transfer chicken to plate, add sausage; cook until browned.
2. Add onions, celery, green pepper and garlic; cook until softened, about 5 minutes.
3. Add rice; stir to coat and continue cooking one minute.
4. Add stock, salt, pepper and cayenne; bring to boil stirring well.
5. Nestle chicken pieces into rice.
6. Cover, cook over low heat until chicken is cooked through, liquid is absorbed and rice is tender, about 30 minutes.
7. Remove from heat, stir in cilantro or parsley and leave covered 10 minutes.
8. Garnish with sliced jalapeño.
9. (I added the jalapeño into the jambalaya with the green pepper, rather than use it as a garnish).
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