HealthNotes

Chicken Jambalaya

• From: National Chicken Council

Ingredients

• 6 chicken thighs, boneless and skinless, cut into 1-inch chunks

• 2 tsp canola oil

• 1 cup andouille sausage, cut into pieces

• 1 onion, chopped

• 1 stalk celery, chopped

• 1 green pepper, chopped

• 1/2 tsp cayenne pepper

• 1 tsp fresh thyme, minced

• 1 tsp fresh oregano, minced

• 1 tsp salt

• 1/2 tsp black pepper

• 2 cloves garlic, minced

• 1 14 oz can whole, peeled plum tomatoes, with juice

• 1 14 oz can tomato sauce

• 2 cups chicken broth

• 4 scallions, chopped

• 1 cup long-grain rice

Bring the taste of New Orleans to your table with this spiced chicken and sausage rice dish.

Directions

• In a large saucepan, warm canola oil over medium heat. Add sausage; sauté until crispy on the edges, about 8 minutes.
• Stir in onion, celery, and green pepper; sauté until tender, about 5 minutes.
• Increase heat to medium-high, add chicken thighs and sauté until lightly browned, about 8 minutes.
• Return heat to medium; stir in cayenne pepper, thyme, oregano, salt, pepper, and garlic. Continue sautéing about 3 more minutes.
• Stir in tomatoes with their juices, tomato sauce, chicken broth, scallions, and rice. Bring to a simmer; reduce heat to very low, cover and cook for 20 minutes; serve.