Chicken Jambalaya

Ingredients

• 1 pound (454g) boneless skinless chicken thighs (cut into chunks)
• salt and pepper (to taste)
• 1 tablespoon (12g) Creole seasoning
• ¼ cup (60ml) cooking oil
• 12 ounces (340g) andouille sausage, (sliced into rounds)
• 1 medium onion, (diced)
• 2 stalks celery, (diced)
• 1 large green bell pepper, (seeded and diced)
• 4-5 cloves garlic, (minced (about 1½ tablespoons))
• 2 teaspoons (2g) thyme, (minced)
• 2-3 bay leaves
• 1½ cups (280g) white rice, (uncooked (short or long grain))
• 1 14-ounce can (400g) crushed tomatoes
• 3 cups (710ml) chicken broth (or water)
• 1-2 teaspoons (4-8g) Creole seasoning
• 1-2 teaspoons (5-10g) hot sauce ((optional))
• 1 tablespoon (15ml) Worcestershire sauce
• salt and pepper (to taste)
• sliced green onions (to garnish)
• chopped parsley (to garnish)

Steps

1. 1

   Place the chicken in a bowl. Then, season with salt, pepper, and Creole seasoning. Toss to coat evenly. Set aside.

2. 2

   Heat a heavy pot, skillet, or Dutch oven over medium heat and add about two tablespoons of oil.

3. 3

   Place the seasoned chicken in the pan and brown on each side for 2-3 minutes, being very careful not to burn it. Remove the cooked chicken from the pan and set it aside.

4. 4

   In the same pan, add the sausage slices and brown them for a few minutes. Remove and place next to the chicken.

5. 5

   Add onions, celery, and bell pepper to the same pan and saute for 2-3 minutes. Follow with the garlic, thyme, and bay leaf. Continue cooking for 4-5 minutes.

6. 6

   Next, stir in the crushed tomatoes and uncooked rice, then the chicken stock, Creole seasoning, optional hot sauce, Worcestershire sauce, salt, and pepper.

7. 7

   Return the cooked chicken and sausages to the pan. Bring to a boil and reduce the heat to barely a simmer. Cover and cook for 15-20 minutes.

8. 8

   Remove from the heat and sprinkle with green onions and parsley. Serve hot.