Jambalaya
Ingredients
| 4 | bone-in, skin-on chicken thighs |
| 5 tsps | vegetable oil |
| 1⁄2 lb | andouille sausage,, halved lengthwise and sliced into 1⁄4-inch pieces |
| 1 med | onion, chopped medium |
| 1 med | red bell pepper, stemmed, seeded, and chopped medium |
| 5 | garlic cloves, pressed through a garlic press |
| 1 1⁄2 cups | long grain rice |
| 14.5 ozs | diced tomatoes, drained |
| 2 1⁄2 cups | chicken broth |
Steps
- Dry the chicken thoroughly with paper towels, then season generously with salt and pepper. Heat 2 teaspoons of the oil in a 12-inch nonstick skillet over medium-high heat until just smoking. Carefully lay the chicken thighs in the skillet, skin side down, and cook until golden brown, 4 to 6 minutes. Flip the chicken over and continue to cook until the second side is golden brown, about 3 minutes. Remove the pan from the heat and transfer the chicken to a plate. Using paper towels, remove and discard the browned chicken skin.
- Pour off all but 2 teaspoons of the fat left in the skillet and return to medium-high heat until shimmering. Add the andouille and cook until lightly browned, about 3 minutes. Transfer the sausage to a small bowl and set aside.
- Add the remaining 3 teaspoons of oil to the skillet and return to medium heat until shimmering. Add the onion, bell pepper, garlic, and 1⁄2 teaspoon salt. Cook, scraping the browned bits off the bottom of the skillet, until the onion is softened, about 5 minutes. Add the rice and cook until the edges turn translucent, about 3 minutes. Stir in the tomatoes and chicken broth; bring to a simmer. Gently nestle the chicken and any accumulated juices into the rice. Cover, reduce the heat to low, and cook until the chicken is tender and cooked through, 30 to 35 minutes.
- Transfer the chicken to a plate and cover with foil to keep warm. Stir the sausage into the rice and continue to cook, covered, over low heat for 2 more minutes. Remove the skillet from the heat and let stand, covered, until the rice is tender, about 5 minutes. Meanwhile, shred the chicken into bite-size pieces. Stir the shredded chicken into the rice, season with salt and pepper to taste and serve.