Jambalaya
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.
Ingredients
- 8 ounces Kielbasa or smoked polish sausage or hot smoked sausage links / thinly sliced
- 3 teaspoons Vegetable Oil
- 2 lbs Skinless Chicken Thigh boneless
- 6 cloves Garlic crushed with press
- 3 stalks Celery large size / sliced
- 2 pcs Green Peppers or yellow peppers / medium size / cut into ½ inch pieces
- 2 pcs Onions medium size / chopped
- 3 cups Long Grain White Rice
- 1 tsp Paprika
- ¾ tsp Dried Oregano
- ½ tsp Dried Thyme
- 1 tsp Salt
- 1 can Homemade Chicken Stock 14.5 oz (1¾ cups) chicken broth
- 1 can Diced Tomatoes 14.5 oz
- ½ tsp Hot Pepper Sauce
Instructions
- In a deep 12inch 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 to high heat for 2-3 minutes or until browned, stirring occasionally.
- With slotted spoon, transfer kielbasa / chorizo to medium bowl.
- Add 2 teaspoons oil drippings 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.
- Cook 1 minute while 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 on oven and bake jambalaya, uncovered for 15 minutes.
- Remove skillet from the oven and stir mixture.
- Cover and bake for 10 minutes longer or until rice is tender.
- Remove skillet from the oven, let stand, covered for 10 minutes.
- Spoon jambalaya onto dinner plates or spoon desired amount into freezer-safe containers.
Tried this recipe?Let us know how it was!