Although winter is still a ways away (I am so not ready for snow yet) as soon as the weather starts to get cold this time of year I run through all my favourite cold weather recipes as if I’ve been eating nothing but lettuce for months! Yes, an excuse to stuff myself on carbs! Thank you Fall!
This is a bastardized version of true jambalaya, as it doesn’t have seafood, but it does have two kinds of delicious local meats so I think that makes up for it. Also, it doesn’t take quite as long to cook as some traditional jambalayas. I can’t handle more than one marathon recipe a week! This one takes about an hour so it’s doable for week night dinners. Plus, it all cooks up in one pot – what’s not to love!
1 kg (2 1/4 pounds) boneless, skinless local chicken thighs, cut into 1″ pieces
2 spicy chorizo sausages, chopped
freshly ground salt and pepper
2 tbsp olive oil
1 medium onion, chopped
4 stalks celery, diced
1 large green pepper, diced
4 garlic cloves, chopped
2 tsp dried thyme
2 tsp dried oregano
1 tsp fennel seeds
1 bay leaf
3 tbsp tomato paste
1 1/2 cups instant brown rice
3 cups chicken broth
1 14 ounce can stewed, diced tomatoes, with juice
1/4 bunch parsley, coarsely chopped
1. Heat a large heavy bottomed pot on medium heat. Season chicken with salt and pepper. Melt butter in pan. Add olive oil and chicken and cook until browned, about six minutes. Add sausage and cook another three minutes. Remove chicken and sausage from pot and set aside.
2. Add onion, celery, garlic, peppers, thyme, oregano, bay leaf and fennel seeds to the pot. Sauté until vegetables are slightly tender.
3. Stir in tomato paste and rice, cook for 1 minute. Stir in chicken broth and stewed tomatoes. Add chicken, sausage and any juices. Cover and simmer for 20 minutes until rice is cooked and most of the juices are absorbed.
4. Remove bay leaf and add parsley just before serving.
Recipe from Home Made Simple.