Chicken and Sausage Jambalaya
2 tablespoons olive oil
8 chicken thighs – skin on, bone in
2 cups chopped onion
2 cups chopped green peppers
¼ cup chopped fresh parsley
1 tablespoon minced garlic
2 pounds Kielbasa – or other fully cooked smoked sausage – cut into ½-thick slices
2 bay leaves
2 teaspoons chili powder
1 teaspoon dried thyme
1 teaspoon cayenne pepper
¼ teaspoon ground cloves
2 cups long-grain white rice
6 cups low salt chicken broth
Heat oil in a large heavy pot over medium high heat. Brown chicken on all sides, about 8 minutes. Transfer chicken to a platter. Add chopped onion, green peppers, parsley and garlic to pot. Sauté until onions are tender, about 5 minutes. Add sausage, bay leaves, chili powder, thyme, cayenne pepper and cloves. Sauté until spices are fragrant and flavors blend, about 5 – 10 minutes. Add rice and stir to coat.
Pour broth over rice mixture in pot. Add chicken and press to submerge on liquid. Bring to a boil then reduce heat to low. Cover and cook until liquid is absorbed, rice is tender and chicken is cooked through, about 30 – 40 minutes. Remove bay leaves. Season with salt, pepper and more cayenne pepper if desired. Serve hot with crusty French bread. Serves 8.
Optional add-in: 1 pound raw shrimp, deveined and peeled. Add shrimp the last 10-15 minutes of cooking until no longer pink.
Okay...so here's the picture where
I left out some ingredients....but they're in there.....
Browning the chicken...
Saute the onion/pepper stuff...
Cut the sausage into 1/2 thick slices....
....then add it to the onion mixture
along with the herbs and spices.
Add the rice and stir to coat.
Then add the chicken broth. The
chicken is in here...just let it simmer
for a while then dish it up and chow down!
