Chicken and Sausage Jambalaya |
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Prep Time: 20 Minutes Cook Time: 45 Minutes |
Ready In: 65 Minutes Servings: 1 |
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Jambalaya leftovers are always good-store in an airtight container in refrigerator up to 2 days. Ingredients:
2 pounds boneless, skinless chicken breasts, chopped |
1 teaspoon salt, divided |
1/4 teaspoon freshly ground black pepper, divided |
2 tablespoons vegetable oil |
2 pounds andouille sausage, cut into 1/4-inch-thick slices |
2 medium onions, chopped (about 2 cups) |
1 large green or red bell pepper, chopped (1 cup) |
1 cup finely chopped green onions, divided |
1 cup chopped fresh flat-leaf parsley, divided |
2 cloves garlic, chopped (about 1 tablespoon) |
3 cups long-grain rice |
8 cups homemade chicken stock or low-sodium canned chicken broth |
1/2 to 1 teaspoon ground red pepper |
garnish: fresh flat-leaf parsley |
Directions:
1. Season chicken with 1/2 teaspoon salt and black pepper. Heat oil in a large Dutch oven over medium-high heat. Add half the chicken, and cook about 5 minutes or until browned on all sides; remove from pot. Brown remaining chicken.
2. Add sausage and cooked chicken, and cook, stirring frequently, about 5 minutes or until browned; remove with slotted spoon. Add onion, bell pepper, 3/4 cup green onions, and 1/2 cup parsley; cook, stirring frequently, about 5 minutes.
3. Add garlic and rice; cook, stirring constantly, 2 minutes. Add broth, remaining 1/2 teaspoon salt, and ground red pepper. Bring to a boil; reduce heat, cover, and simmer 18 minutes or until rice is tender and all liquid is absorbed. Remove from heat; let stand, covered, 5 minutes. Stir in remaining 1/4 cup green onions and 1/2 cup parsley. Garnish, if desired, and serve hot.
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