Chicken and Sausage Jambalaya

Ingredients

• 1 pound boneless, skinless chicken thighs, cut into 1-inch pieces
• 8 ounces fully cooked andouille sausage, sliced 1/4 inch thick
• 2 tablespoons neutral oil, divided
• 1 large yellow onion, diced
• 1 green bell pepper, seeded and diced
• 2 celery stalks, diced
• 3 garlic cloves, minced
• 1 teaspoon smoked paprika
• 1 teaspoon dried thyme
• 1/2 teaspoon dried oregano
• 1/4 teaspoon cayenne pepper
• 1/2 teaspoon fine sea salt
• 1/2 teaspoon black pepper
• 1 1/2 cups uncooked long-grain white rice, rinsed and well drained
• 1 can (14.5 ounces) diced tomatoes, undrained
• 2 cups low-sodium chicken broth
• 1/2 cup water, only if needed during cooking
• 2 dried bay leaves
• 3 green onions, thinly sliced

Method

1. 1

   Step 1. Allow about 75 minutes: 20 minutes of preparation, 50 minutes of cooking, and a 5-minute covered rest. Use a heavy 5- to 6-quart lidded pot and an instant-read thermometer. This is a tomato-containing chicken-and-sausage jambalaya. Use fully cooked andouille, and standard long-grain white rice rather than instant or brown rice.

2. 2

   Step 2. Heat 1 tablespoon oil over medium-high heat. Add the sausage and cook for 2–3 minutes until browned; transfer to a plate. Brown the chicken in the flavorful fat for 4–5 minutes, turning occasionally, then transfer it to the same plate. Keep that plate separate from ready-to-eat food: the chicken is only partially cooked and will finish with the rice.

3. 3

   Step 3. Reduce to medium heat and add the remaining 1 tablespoon oil. Add the onion, bell pepper, and celery. Cook for 6–8 minutes, stirring, until softened. Stir in the garlic for 30 seconds, scraping up any browned bits without letting them burn.

4. 4

   Step 4. Add the paprika, thyme, oregano, cayenne, salt, pepper, and drained rice. Stir for 1 minute. Add the tomatoes with their juices, broth, bay leaves, chicken, sausage, and all juices on their plate. Stir once to distribute evenly and bring to a full simmer.

5. 5

   Step 5. Cover tightly, reduce to low, and cook undisturbed for 20 minutes. Check the rice and the thickest chicken pieces: the rice should be tender and the chicken must reach 165°F. If the rice is still firm and the pot looks dry, pour up to 1/2 cup measured water around the edges; cover and cook for another 5 minutes, then recheck. Avoid repeated stirring, which makes the rice gummy.

6. 6

   Step 6. Remove from the heat and rest, covered, for 5 minutes. Discard the bay leaves, fluff gently, and fold in the green onions. Divide among six bowls. For leftovers, portion promptly into shallow containers and refrigerate within 1 hour; use within 24 hours and reheat once to 165°F throughout.