Ingredients:
2 tablespoons olive oil
1 lb chicken pieces ( thighs or breasts, I used skinless or boneless)
1/2 lb smoked sausage, cut into 1/2-inch pieces ( spicy chorizo can be used)
1 cup chopped onions
1 cup chopped celery
1 cup chopped green peppers
2 garlic cloves, smashed
1 cup brown rice
3 cups chicken stock
1/4 teaspoon salt
1/4 teaspoon fresh ground pepper
1/4 teaspoon cayenne pepper
1/2 cup chopped fresh cilantro or 1/2 cup parsley
1 -2 sliced jalapeno peppers
Directions:
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 jalapeno.
(I added the jalapeno into the jambalaya with the green pepper, rather than use it as a garnish).
Servings: 4
Time preparation: 15 min.
Time total: 75 min.