Empty My Fridge
Chicken & Sausage Jambalaya
Ingredientes
- Extra virgin olive oil · roasted2 cdas.
- Chicken thigh · boneless skinless3 lb
- Onion · minced1 taza
- Bell pepper2 tazas
- Celery1 taza
- Smoked sausage · sliced1 lb
- Tomate · peeled drained2 ½ tazas
- Garlic · chopped2 cdas.
- Thyme · chopped1 cda.
- Estragón · chopped1 cda.
- Cayenne Powder1 cdta.
- Bay leaf2–3
- Chicken stock7 tazas
- Rice4 tazas
- Salt
- Black pepper
Preparación
- Heat the olive oil in a sauté pan. Add the chicken and sauté a few minutes until golden brown on all sides. Remove and set aside.
- In a large Dutch oven (at least 7 quarts), cook the onion until golden brown. Add the peppers, celery and sausage and cook a few minutes.
- Add the tomato purée and cook a couple of minutes.
- Add the garlic, thyme, tarragon and cayenne. When fragrant, add the tomatoes and bay leaves. Season with salt and pepper.
- Add the stock, rice and reserved chicken, and stir to combine thoroughly.
- Cook 45 to 60 minutes, until the rice has absorbed all the liquid.
Resumido del vídeo de Chef Jean-Pierre. Míralo para los detalles.
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AjoCebollaTomateArrozPimientoApioContramuslo de polloSalchicha
Cocina con lo que hay en tu nevera
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