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Chicken Jambalaya
4 Servings
100% would make this recipe for Chicken Jambalaya again.
A Traditional Louisiana Dish for Everyone
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Chicken Jambalaya Ingredients
6
Chicken
Thighs boneless and skinless, cut into 1-inch chunks
1 tsp
Salt
2 tsps
Canola Oil
1/2 tsp Black
pepper
1 cup Andouille
sausage
chunked
2 clove
Garlic
minced
1 whole
Onion
chopped
1 14-ounce can whole peeled
plum tomatoes
, with juice
1 stalk
Celery
chopped
1 14-ounce can
tomato
sauce
1 whole Green
pepper
chopped
2 cup
Chicken broth
1/2 tsp
Cayenne
pepper
4 whole
Scallion
chopped
1 tsp
Thyme
minced
1 cup Long grain
rice
1 tsp
Oregano
minced
Instructions for Chicken Jambalaya
In a large saucepan, warm canola oil over medium heat. Add sausage; saut until crispy on the edges, about 8 minutes. Stir in onion, celery, green pepper; saut until tender, about 5 minutes. Increase heat to medium-high, add chicken thighs and saut until lightly browned, about 8 minutes. Return heat to medium; stir in cayenne pepper, thyme, oregano, salt, pepper and garlic. Continue sauting about 3 more minutes.
Stir in tomatoes with their juices, tomato sauce, chicken broth, scallions and rice. Bring to a simmer; reduce heat to very low, cover and cook for 20 minutes.
Main Ingredient:
Chicken
Cuisine:
American
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Ingredient Insight - look inside this recipe
Canola Oil
Cayenne
Celery
Chicken
Chicken Broth
Garlic
Onion
Oregano
Plum Tomatoes
Rice
Salt
Sausage
Scallion
Thyme
Tomato
Winter
Fall
Advance
Soup
American
Chicken
for
flavor
and
categorization
Republished with Permission, National Chicken Council [I posted this recipe.]
tyson
on Jul 16 2005 10:58PM
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posted by tyson
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