Sunday, February 3, 2013

Chicken and Sausage Jambalaya

2 Tbsp. olive oil
3 1/2 lbs. chicken, cut into large chunks
2 c. onion, chopped
2 c. green bell peppers, chopped
1 Tbsp. garlic, minced
2 lbs. cooked andouille sausage, cut into slices
2 bay leaves
2 tsp. chili powder
1 tsp. dried thyme
3/4 tsp. cayenne pepper
1/4 tsp. ground cloves
3 c. long grain white rice, uncooked
6 c. chicken broth
Salt and pepper

Heat oil in heavy large pot over high heat. Add chicken in batches, and cook until brown; about 8 minutes per batch. Transfer chicken to a plate. Reduce heat to medium, then add onion and bell peppers. Saute until onions are tender, about 5 minutes. Add the garlic, and cook for 1 more minute. Add sausage, bay leaves, and all the spices. Saute about 5 minutes. Add rice; stir to coat.

Pour broth over rice mixture in pot. Add chicken; press to submerge in liquid. Bring to a boil. Reduce heat to low, then cover and cook until liquid is absorbed and rice is tender, about 30-35 minutes. Remove bay leaves. Season with salt and pepper. Serve hot.

Recipe courtesy of John Guy

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