Chicken and Sausage Jambalaya |
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Prep Time: 30 Minutes Cook Time: 35 Minutes |
Ready In: 65 Minutes Servings: 8 |
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In my house, jambalaya is served muy picante (very spicy) but never served to small children (or my son-in-law...)! Ingredients:
2 tablespoons olive oil |
4 lbs chicken, cut into 8 pieces |
2 cups onions, chopped |
2 cups green peppers, chopped |
1/4 cup fresh parsley, chopped |
1 tablespoon garlic, minced |
2 lbs kielbasa or 2 lbs other fully cooked smoked sausage, cut into 1/2-inch-thick slices |
2 bay leaves |
2 teaspoons chili powder, to taste |
1 teaspoon dried thyme |
cayenne pepper, according to taste |
1/4 teaspoon ground cloves |
3 cups long-grain white rice |
6 cups low sodium chicken broth |
Directions:
1. Heat oil in heavy large pot over high heat.
2. Using a few pieces at a time, brown chicken well. About 8 minutes per batch.
3. Transfer chicken to a platter.
4. Reduce the heat to medium-high.
5. Add the onions, bell peppers, parsley and garlic.
6. Saute' until the onions are tender, about 5 minutes.
7. Add sausage, bay leaves, chili powder, thyme, cayenne pepper and cloves.
8. Saute' about 5 minutes to blend flavors.
9. Add rice; stir to coat and mix.
10. Pour broth over rice mixture.
11. Add chicken pieces; press to submerge in broth.
12. Bring to a boil. Reduce heat to low, cover and cook until liquid is absorbed, rice is tender and chicken is cooked through, about 35 minutes.
13. Remove the bay leaves.
14. Season with salt, pepper and more cayenne, to taste.
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