Prep 30 mins
Cook 45 mins
My version of Jambalaya. You may want to adjust liquid. When I made it, I found that the rice was a bit mushy..... You will want to spice it up a bit. This was designed for a 6 year old in mind. And don't forget the Tabasco on the table!!!!
- 6 tablespoons olive oil
- 2 boneless skinless chicken breasts, cut into 1 inch cubes
- 2 cups onions, chopped
- 2 cups green bell peppers, chopped
- 2 cups red bell peppers, chopped
- 3 celery ribs, chopped
- 1⁄8 cup dried parsley
- 8 minced garlic cloves
- 1 (32 ounce) can tomatoes, crushed with liquid
- 1 lb andouille sausage, cut into 1/2-inch-thick slices
- 1 lb ham
- 2 bay leaves
- 2 teaspoons dried ancho chile powder
- 1 teaspoon dried thyme
- 3⁄4 teaspoon cayenne pepper (or more)
- 1⁄4 teaspoon ground cloves
- 3 cups long-grain white rice
- 2 1⁄2 cups low sodium chicken broth
- 1 (12 ounce) bottle beer
- Heat oil in heavy large pot over high heat.
- Working in batches, add chicken and cook until brown on all sides, about 8 minutes per batch.
- Transfer chicken to platter.
- Reduce heat to medium-high; add onion, bell peppers, parsley and garlic to pot. Sauté until onions are tender, about 5 minutes. Add sausage, ham, tomatoes, bay leaves, chili powder, thyme, cayenne pepper and cloves; sauté until spices are fragrant and flavors blend, about 5 minutes. Add rice; stir to coat.
- Pour broth and beer over rice mixture in pot.
- Add chicken; press to submerge in liquid. Bring to boil. Reduce heat to low, cover and cook until liquid is absorbed, rice is tender and chicken is cooked through, about 35 minutes.
- Remove bay leaves. Season with salt, pepper and more cayenne pepper, if desired. Serve hot.