Ingredients
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2 tablespoons olive oil
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1/2 lb smoked sausage, cut into 1/2-inch pieces (spicy chorizo can be used)
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1 cup chopped onion
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1 cup chopped celery
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1 cup chopped green pepper
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2 garlic cloves, smashed
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1 cup brown rice
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3 cups chicken stock
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1/4 teaspoon salt
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1/4 teaspoon cayenne pepper
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1/2 cup chopped fresh cilantro or 1/2 cup parsley
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1 -2 sliced jalapeno pepper
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1/4 teaspoon fresh ground pepper
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1 lb chicken piece (thighs or breasts, I used skinless or boneless)
Instructions
- In a large Dutch oven, heat oil over medium high heat, Add chicken, browning well on all sides; transfer chicken to plate, add sausage; cook until browned.
- Add onions, celery, green pepper and garlic; cook until softened, about 5 minutes.
- Add rice; stir to coat and continue cooking one minute.
- Add stock, salt, pepper and cayenne; bring to boil stirring well.
- Nestle chicken pieces into rice.
- Cover, cook over low heat until chicken is cooked through, liquid is absorbed and rice is tender, about 30 minutes.
- Remove from heat, stir in cilantro or parsley and leave covered 10 minutes.
- Garnish with sliced jalapeño.
- (I added the jalapeño into the jambalaya with the green pepper, rather than use it as a garnish).