Chicken Jambalaya with Andouille

  • Yield: 4 servings

Ingredients

6-- chicken thighs, boneless and skinless, cut into 1-inch chunks
2teaspoons canola oil
1cup andouille sausage, chunked
1-- onion, chopped
1-- celery stalk, chopped
1-- green pepper, chopped
1/2teaspoon cayenne pepper
1teaspoon thyme, minced
1teaspoon oregano, minced
1teaspoon salt
1/2teaspoon black pepper
2cloves cloves garlic, minced
1can 14 ounce can whole, peeled plum tomatoes, with juice
1can 14 ounce whole can tomato sauce
2cups chicken broth
4-- scallions, chopped
1cup long grain rice

Instructions

  1. In a large saucepan, warm canola oil over medium heat. Add sausage; sauté until crispy on the edges, about 8 minutes. Stir in onion, celery, green pepper; sauté until tender, about 5 minutes. Increase heat to medium-high, add chicken thighs and sauté until lightly browned, about 8 minutes. Return heat to medium; stir in cayenne pepper, thyme, oregano, salt, pepper and garlic. Continue sautéing about 3 more minutes.  
  2. Stir in tomatoes with their juices, tomato sauce, chicken broth, scallions and rice. Bring to  a simmer; reduce heat to very low, cover and cook for 20 minutes
blog comments powered by Disqus
DOING VIBRANT AD
Follow

Get every new post delivered to your Inbox.

Join 448 other followers