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Categories:
olive oil chicken sausage onion celery green pepper garlic brown rice chicken stock salt fresh ground pepper cayenne pepper fresh cilantro jalapeno pepper
Viewed: 46 - Published at: 3 years agoIngredients
- 2 tablespoons olive oil
- 1 lb chicken piece (thighs or breasts, I used skinless or boneless)
- 1/2 lb smoked sausage, cut into 1/2-inch pieces (spicy chorizo can be used)
- 1 cup chopped onion
- 1 cup chopped celery
- 1 cup chopped green pepper
- 2 garlic cloves, smashed
- 1 cup brown rice
- 3 cups chicken stock
- 1/4 teaspoon salt
- 1/4 teaspoon fresh ground pepper
- 1/4 teaspoon cayenne pepper
- 1/2 cup chopped fresh cilantro or 1/2 cup parsley
- 1 -2 sliced jalapeno pepper
Method
- 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.
- Add onions, celery, green pepper and garlic; cook until softened, about 5 minutes.
- Add rice; stir to coat and continue cooking one minute.
- Add stock, salt, pepper and cayenne; bring to boil stirring well.
- Nestle chicken pieces into rice.
- Cover, cook over low heat until chicken is cooked through, liquid is absorbed and rice is tender, about 30 minutes.
- Remove from heat, stir in cilantro or parsley and leave covered 10 minutes.
- Garnish with sliced jalapeno.
- (I added the jalapeno into the jambalaya with the green pepper, rather than use it as a garnish).
