Classic Chicken Jambalaya (Print Version)
# Ingredients:
→ Veggies
01 -
One green bell pepper and one red bell pepper, diced into small pieces
02 -
A finely chopped onion
03 -
Two celery stalks, cut into small chunks
04 -
Two garlic cloves, minced
05 -
Canned crushed tomatoes (400g)
→ Proteins
06 -
Two chopped chicken legs
07 -
200g of smoked sausage (like chorizo or andouille), cut into slices
→ Staple Ingredients
08 -
400g of long-grain rice
09 -
800ml chicken broth
→ Seasonings
10 -
A teaspoon of paprika
11 -
One teaspoon of dried thyme
12 -
A single bay leaf
13 -
Cayenne pepper (optional, for an extra kick)
14 -
Salt and black pepper
15 -
A drizzle of olive oil
# Instructions:
01 -
In a big pot or Dutch oven, heat the olive oil and brown your chicken pieces along with the sausage slices. Take them out once done and set aside.
02 -
In the same pot, toss in the garlic, onions, bell peppers, and celery. Stir them around until softened.
03 -
Pour the uncooked rice into the pot, stirring for about 2 minutes to coat it evenly.
04 -
Add crushed tomatoes, thyme, paprika, bay leaf, cayenne (if you're using it), plus salt and pepper to your taste.
05 -
Pour in the broth, bring it to a boil, then lower the heat. Cover and let it simmer for 20 minutes. Add the cooked chicken and sausage back in, letting it continue cooking for another 5-10 minutes.
# Notes:
01 -
This dish tastes even better the next day after reheating.
02 -
Feel free to adjust the spice level to suit your preference.