Prep 30 mins
Cook 35 mins
In my house, jambalaya is served "muy picante" (very spicy) but never served to small children (or my son-in-law...)!
- 2 tablespoons olive oil
- 4 lbs chicken, cut into 8 pieces
- 2 cups onions, chopped
- 2 cups green peppers, chopped
- 1⁄4 cup fresh parsley, chopped
- 1 tablespoon garlic, minced
- 2 lbs kielbasa or 2 lbs other fully cooked smoked sausage, cut into 1/2-inch-thick slices
- 2 bay leaves
- 2 teaspoons chili powder, to taste
- 1 teaspoon dried thyme
- cayenne pepper, according to taste
- 1⁄4 teaspoon ground cloves
- 3 cups long-grain white rice
- 6 cups low sodium chicken broth
- Heat oil in heavy large pot over high heat.
- Using a few pieces at a time, brown chicken well. About 8 minutes per batch.
- Transfer chicken to a platter.
- Reduce the heat to medium-high.
- Add the onions, bell peppers, parsley and garlic.
- Saute' until the onions are tender, about 5 minutes.
- Add sausage, bay leaves, chili powder, thyme, cayenne pepper and cloves.
- Saute' about 5 minutes to blend flavors.
- Add rice; stir to coat and mix.
- Pour broth over rice mixture.
- Add chicken pieces; press to submerge in broth.
- Bring to a boil. Reduce heat to low, cover and cook until liquid is absorbed, rice is tender and chicken is cooked through, about 35 minutes.
- Remove the bay leaves.
- Season with salt, pepper and more cayenne, to taste.
You really have to be careful with the amount of cayenne pepper you use if you're not a big spicy person. I personally added too much. The taste is wonderful though. I'll just need to work on the heat. Thanks for a great recipe.