Recipe-Finder.com
  • 4servings
  • 60minutes
  • 697calories

Rate this recipe:

Ingredients Jump to Instructions ↓

  1. 2 tablespoons olive oil

  2. 1 lb chicken piece (thighs or breasts, I used skinless or boneless)

  3. 1/2 lb smoked sausage , cut into 1/2-inch pieces (spicy chorizo can be used)

  4. 1 cup chopped onion

  5. 1 cup chopped celery

  6. 1 cup chopped green pepper

  7. 2 garlic cloves , smashed

  8. 1 cup brown rice

  9. 3 cups chicken stock

  10. 1/4 teaspoon salt

  11. 1/4 teaspoon fresh ground pepper

  12. 1/4 teaspoon cayenne pepper

  13. 1/2 cup chopped fresh cilantro or 1/2 cup parsley

  14. 1 -2 sliced jalapeno pepper

  15. Change Measurements : US

  16. Metric

Instructions Jump to Ingredients ↑

  1. In a large Dutch oven, heat oil over medium high heat, Add chicken, browning well on all sides; transfer chicken to plate, add sausage; cook until browned.

  2. Add onions, celery, green pepper and garlic; cook until softened, about 5 minutes.

  3. Add rice; stir to coat and continue cooking one minute.

  4. Add stock, salt, pepper and cayenne; bring to boil stirring well.

  5. Nestle chicken pieces into rice.

  6. Cover, cook over low heat until chicken is cooked through, liquid is absorbed and rice is tender, about 30 minutes.

  7. Remove from heat, stir in cilantro or parsley and leave covered 10 minutes.

  8. Garnish with sliced jalapeño.

  9. (I added the jalapeño into the jambalaya with the green pepper, rather than use it as a garnish).

Comments

882,796
Send feedback