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Ingredients
- ¾cup long-grain rice
- 4ounces skinless, boneless chicken breasts
- 4ounces low-fat spicy chicken or turkey sausage
- 16ounces mixed whole red and green bell peppers, or 14 ounces chopped ready-cut peppers (4 cups)
- 8ounces whole onion or 7 ounces ready-cut (1⅔ cups)
- 2cloves garlic
- 2 or 3sprigs thyme (to make 1½ tablespoons chopped)
- ⅔cup no-salt-added tomato puree
- ⅓cup dry white wine
- 1cup no-salt-added chicken stock or broth
- ¼teaspoon hot pepper flakes
- ⅛teaspoon salt
- Freshly ground black pepper to taste
Nutritional analysis per serving (2 servings)
638 calories; 9 grams fat; 2 grams saturated fat; 0 grams trans fat; 3 grams monounsaturated fat; 2 grams polyunsaturated fat; 97 grams carbohydrates; 11 grams dietary fiber; 19 grams sugars; 37 grams protein; 850 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Combine rice and 1½ cups water in a heavy-bottomed pot; bring to a boil. Reduce heat and simmer, covered, until liquid has been absorbed (17 minutes total).
- Step 2
Wash and dry chicken and cut chicken into bite-size pieces. Slice sausage thin. Saute chicken and sausage in the sausage's own fat until chicken is brown on both sides; remove and set aside.
- Step 3
Chop whole peppers and onion.
- Step 4
Wipe out all but a thin coating of fat from the pot. Saute the peppers and onions until onions begin to soften.
- Step 5
Meanwhile, mince garlic and add to pot. Wash, dry and chop thyme.
- Step 6
When onion has softened, add the tomato puree, wine, chicken stock, hot pepper flakes and thyme along with chicken and sausage. Reduce heat to simmer, cover and continue to cook until flavors are completely blended, just a few minutes.
- Step 7
When rice is cooked, add to pot and stir in. Season with salt and pepper and serve with some crusty bread.
Private Notes
Comments
Not cooking the rice in the stock with the meat, vegetables, and seasoning is a great idea, if your goal is tasteless rice.
I add a bunch of spices. Cumin, garlic powder, onion powder, cayenne (lots of cayenne). And I add chile peppers to the onion pepper mixture. And chicken stock in addition to tomato sauce.
Modified this recipe. Used turkey breast and andouille sausage. Cumin seeds, chipotle powder, smoked paprika, and lots of garlic. Turned out awesome!
I found this to be, by itself, a bit bland. More seasonings: paprika, cayenne, white pepper, bay leaf. Maybe saute the rice and onion together and add use chicken stock, like a chicken and rice dish.
In New Orleans, and southern Louisiana, you'd use medium grain rice. Cooked along with everything else, not separately! And not tomato puree, but either fresh tomatoes or canned & chopped instead. Lots of celery and spices as others have mentioned. Of course, everyone's jambalaya is different than everyone else's.
@idk medium grain rice is not popular in Louisiana or the south. In fact, it is not popular in much more than a risotto dish or rice pudding and it certainly wouldn’t hold up in jambalaya (if that’s what you want to call this sad excuse for such!). Louisianans use converted rice which is still a long grain rice but not like basmati (extra long grain). Medium grain rice is overly starchy and therefore is sticky and mushy when cooked. Parboiled or converted rice has been steamed in its husk prior to being milled which allows it to hold up to the robust Cajun and creole recipes.
Salt and pepper the chicken; Brown the chicken and sausage, remove; Sauté onion celery pepper, pepper flakes ; Add the rice, then white wine, then tomato paste. Add salt as you go. One can fire roasted tomatoes, creole seasoning, thyme, bay leaf, msg, chicken stock Nestle the chicken and sausage back in, cover Check in ten minutes and add more water, stock, and/or salt; repeat
@Tracy Thanks, this makes more sense and sounds like it would have more flavor than the original recipe. I’ll wing it on the amounts of the spices, and no msg. How can it be complete without a bay leaf?