Empty My Fridge
Chicken & Sausage Jambalaya
Ingredientes
- Extra virgin olive oil · roasted2 colheres de sopa
- Chicken thigh · boneless skinless3 lb
- Onion · minced1 xícara
- Bell pepper2 xícaras
- Celery1 xícara
- Smoked sausage · sliced1 lb
- Tomate · peeled drained2 ½ xícaras
- Garlic · chopped2 colheres de sopa
- Thyme · chopped1 colher de sopa
- Tarragon · chopped1 colher de sopa
- Cayenne Powder1 colher de chá
- Bay leaf2–3
- Chicken stock7 xícaras
- Rice4 xícaras
- Salt
- Black pepper
Modo de preparo
- 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 do vídeo de Chef Jean-Pierre. Assista para ver os detalhes.
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