Chicken Jambalaya

Ingredients

  • 1 cup long-grain rice
  • 4 scallions, chopped
  • 2 cups chicken broth
  • 1 14-ounce can tomato sauce
  • 1 14-ounce can whole, peeled plum tomatoes, with juice
  • 2 cloves garlic, minced
  • ½ tablespoon black pepper
  • + 10 more ingredients
    • 1 green pepper, chopped
    • 1 celery stalk, chopped
    • 1 onion, chopped
    • 1 cup andouille sausage, chunked
    • 2 tablespoons canola oil
    • 6 Chicken Thighs, boneless and skinless, cut into 1-inch chunks
    • 1 tablespoon salt
    • 1 tablespoon oregano, minced
    • 1 tablespoon thyme, minced
    • ½ teaspoon cayenne pepper

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...

View full recipe at SpringPad

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