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Chicken and Sausage Jambalaya a la Tilapin

2 tablespoons olive oil
2 pounds boneless chicken,
cut into "two-bites" size pieces
2 cups chopped onions
2 cups chopped green bell peppers
1/4 cup chopped fresh parsley
1 tablespoon minced garlic
1 pounds kielbasa-(polish sausage)
cut into 1/2-inch-thick slices
(and the slices themselves cut in two)
2 bay leaves
2 teaspoons chili powder
1 teaspoon dried thyme
3/4 teaspoon (or more) cayenne pepper
1/4 teaspoon ground cloves
3 cups long-grain white rice
6 cups canned low-salt chicken broth

Heat oil in heavy large pot over high heat. Working in batches, add chicken and cook until brown, about 8 minutes (or a tad more) 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 (or a tad more).

Add sausage, bay leaves, chili powder, thyme, cayenne pepper and cloves; sauté until spices are fragrant and flavors blend, about 5 minutes (or a tad... y'know). Add rice; stir to coat.

Pour broth 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 (or...).

Remove bay leaves. Season with salt, pepper and more cayenne pepper, if desired. Serve hot.

8 Servings
(Bon Appétit Magazine February 1997)


note from Tilapin....It is, as you can see from the spices, an *adult* recipe... We don't even try to feed some of it to Crazy Baby Bunny. She'd burst up in flames! (I exaggerate, but still. We're not taking any chances. It is not THAT hot&spicy, it's just... highly-seasoned. You can go easy on the chili powder and the cayenne pepper and put in less than indicated. That will help.

The smell is..divine, the taste is..Oh La La...

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