CHICKEN JAMBALAYA
6 to 8 servings
Season:
- 2½ pounds bone-in chicken parts
with:
- 1 teaspoon salt
- ½ teaspoon black pepper
Heat in a large skillet or Dutch oven over medium heat:
- 2 tablespoons vegetable oil
Add the chicken and cook, turning once, until browned on all sides, about 10 minutes. Transfer the chicken to a plate. Add to the skillet and brown:
- 12 ounces andouille sausage, sliced, or 8 ounces smoked ham, diced
Transfer to the plate with the chicken. Drain off all but 2 tablespoons of the drippings. Add and cook, stirring, until softened, about 8 minutes:
- 1 medium onion, chopped
- 1 medium green bell pepper, diced
- 1 celery rib, chopped
- 3 garlic cloves, minced
Add and cook for 2 minutes, stirring to coat:
- 1 cup long-grain white rice
- 2 tablespoons tomato paste
- ¼ to 1 teaspoon cayenne pepper, to taste
Stir in:
- 2 cups chicken stock or broth or water
- One 14½-ounce can diced tomatoes
- ½ teaspoon salt
- ½ teaspoon dried thyme
- 1 bay leaf
Return the chicken and andouille to the skillet. Cook, covered, over medium-low heat until the liquid is absorbed and the chicken is cooked through, about 20 minutes. Cook, uncovered, until the sauce thickens, 5 to 8 minutes. Discard the bay leaf. Stir in before serving:
- ¼ cup chopped parsley