My first Daring Cook’s challenge experience gave me confidence to try another rice dish: Jambalaya. This is a Louisiana Creole dish of Spanish and French influence; a New World version of the Old World dish paella according to wikipedia.
This recipe is from Good Housekeeping Magazine (Feb 2005). I made this rice dish using chorizo de Bilbao instead of kielbasa, then I added green chillies and couple dashes of ground cayenne pepper to spice it up a bit. The smell of sauteed chillies mixed with chorizo and chicken is mouth-watering delicious. I counted every minute waiting for the rice to cook which seemed like forever. It took longer for my jambalaya to cook than the alloted time in the recipe.
Although the topic of the magazine issue was making do ahead meals and freezing, I did not make the whole recipe because I wanted to taste-test the dish first. We still have left-overs after doing only half the recipe. I still didn’t freeze it, we ate it the next day for breakfast; it tasted even better for me.
sauté the vegetables
add rice, herbs and spices
add broth and diced tomatoes
Prep 25 minutes
Bake about 25 minutes
Makes about 16 cups or 8 main dish servings
8 ounces kielbasa (smoked Polish Sausage) or hot smoked sausage links, thinly sliced
3 teaspoons vegetable oil
2 pounds skinless, boneless chicken thighs
6 garlic cloves, crushed with press
3 large stalks celery, sliced
2 medium green and/or yellow peppers, cut into 1/2 inch pieces
2 medium onions, chopped
3 cups long-grain white rice
1 teaspoon paprika
3/4 teaspoon dried oregano
1/2 teaspoon dried thyme
1 teaspoon salt
1 can (14.5 ounces) chicken broth (1 3/4 cups) ( I used my homemade chicken stock)
1 can diced tomatoes (14.5 ounces)
1/2 teaspoon hot pepper sauce
1. In deep 12-inch skillet with oven-safe handle and lid (or with handle and lid wrapped in double thickness of foil for baking in the oven later), cook kielbasa/chorizo over medium-high heat for 2-3 minutes or until browned, stirring occasionally. With slotted spoon, transfer kielbasa/chorizo to medium bowl.
2. Add 2 teasponns oildrippings in skillet then add chicken, in 3 batches, and cook 5 minutes per batch or until browned, turning over once. Transfer chicken to bowl with kielbasa/chorizo.
Preheat oven to 425 F degrees
3. Reduce heat to medium. Add remaining 1 teaspoon oil to skillet. Stir in garlic, celery, peppers, and onions; cover and cook 12-15 minutes or until vegetables are tender, stirring occasionally. Add rice, paprika, oregano, thyme and salt and cook 1 minute, stirring.
4. Return chicken with its juices and kielbasa/chorizo to skillet. Add broth, tomatoes with their juice, water and hot pepper sauce; heat to boiling over high heat.
5. Place skillet in oven and bake jambalaya, uncovered, 15 minutes. Remove skillet from the oven and stir mixture. Cover and bake 10 minutes longer or until rice is tender. Remove skillet from the oven; let stand, covered, 10 minutes. Spoon jambalaya onto dinner plates or spoon desired amount into freezer-safe containers.
Ingredients (click ingredient to buy it)
- 8 OUNCES KIELBASA SMOKED POLISH SAUSAGE OR HOT SMOKED SAUSAGE LINKS, THINLY SLICED
- 3 TEASPOONS VEGETABLE OIL
- 2 POUNDS SKINLESS BONELESS CHICKEN THIGHS
- 6 GARLIC CLOVES CRUSHED WITH PRESS
- 3 LARGE STALKS CELERY SLICED
- 2 MEDIUM GREEN AND/OR YELLOW PEPPERS CUT INTO 1/2 INCH PIECES
- 2 MEDIUM ONIONS CHOPPED
- 3 CUPS LONG-GRAIN WHITE RICE
- 1 TEASPOON PAPRIKA
- 3/4 TEASPOON DRIED OREGANO
- 1/2 TEASPOON DRIED THYME
- 1 TEASPOON SALT
- 1 CAN 14.5 OUNCES CHICKEN BROTH (1 3/4 CUPS) ( I USED MY HOMEMADE CHICKEN STOCK)
- 1 CAN DICED TOMATOES 14.5 OUNCES
- 1/2 TEASPOON HOT PEPPER SAUCE
- IN DEEP 12-INCH SKILLET WITH OVEN-SAFE HANDLE AND LID (OR WITH HANDLE AND LID WRAPPED IN DOUBLE THICKNESS OF FOIL FOR BAKING IN THE OVEN LATER), COOK KIELBASA/CHORIZO OVER MEDIUM-HIGH HEAT FOR 2-3 MINUTES OR UNTIL BROWNED, STIRRING OCCASIONALLY. WITH SLOTTED SPOON, TRANSFER KIELBASA/CHORIZO TO MEDIUM BOWL.
- ADD 2 TEASPONNS OILDRIPPINGS IN SKILLET THEN ADD CHICKEN, IN 3 BATCHES, AND COOK 5 MINUTES PER BATCH OR UNTIL BROWNED, TURNING OVER ONCE. TRANSFER CHICKEN TO BOWL WITH KIELBASA/CHORIZO.
- PREHEAT OVEN TO 425 F DEGREES
- REDUCE HEAT TO MEDIUM. ADD REMAINING 1 TEASPOON OIL TO SKILLET. STIR IN GARLIC, CELERY, PEPPERS, AND ONIONS; COVER AND COOK 12-15 MINUTES OR UNTIL VEGETABLES ARE TENDER, STIRRING OCCASIONALLY. ADD RICE, PAPRIKA, OREGANO, THYME AND SALT AND COOK 1 MINUTE, STIRRING.
- RETURN CHICKEN WITH ITS JUICES AND KIELBASA/CHORIZO TO SKILLET. ADD BROTH, TOMATOES WITH THEIR JUICE, WATER AND HOT PEPPER SAUCE; HEAT TO BOILING OVER HIGH HEAT.
- PLACE SKILLET IN OVEN AND BAKE JAMBALAYA, UNCOVERED, 15 MINUTES. REMOVE SKILLET FROM THE OVEN AND STIR MIXTURE. COVER AND BAKE 10 MINUTES LONGER OR UNTIL RICE IS TENDER. REMOVE SKILLET FROM THE OVEN; LET STAND, COVERED, 10 MINUTES. SPOON JAMBALAYA ONTO DINNER PLATES OR SPOON DESIRED AMOUNT INTO FREEZER-SAFE CONTAINERS.