Sausage and Chicken Jambalaya Stirfry
- Reviews 4
Ready In: 30 mins
Serves: 4
Ingredients
- 1 cup uncooked rice (I used long-grain white)
- 1 teaspoon vegetable oil
- 1⁄4 lb chicken tenders, cubed
- 1⁄2 lb smoked Polish sausage, sliced (I used chorizo)
- 1 large onion, chopped
- 1 green bell pepper
- 1 red bell pepper (my own addition -- )
- 1 teaspoon minced garlic
- 1 (14 1/2ounce) can diced tomatoes
- 1⁄2 cup chicken broth
- 1 tablespoon dried parsley flakes
- 1⁄2 teaspoon dried thyme
- 1⁄4 teaspoon salt
- 1⁄4 teaspoon black pepper
- 1⁄8-1⁄4 teaspoon ground red pepper
Directions
- Cook rice according to package directions.
- Heat oil in large skillet over medium-high heat until hot.
- Stirfry chicken 2 minutes, add sausage; stirfry chicken and sausage until brown. Remove from pan to separate bowl.
- Add onion and bell peppers to skillet, reduce heat to low. Cover and cook 2 to 3 minutes, stirring once or twice. Add garlic, cook and stir, uncovered, 1 minute.
- Add tomatoes, sausage, chicken, broth, parsley, thyme, salt, black pepper and red pepper, to pan. Bring to a boil, then reduce heat to medium-low. Simmer, uncovered, 5 minutes, or until most liquid has been absorbed.
- Stir in rice and heat through.
- NOTE : as stated in the intro, I made this more like a risotto, cooking the rice in the pan with the vegetables, and using more liquid. Probably took a bit longer, but turned out well :).
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