Chicken Jambalaya

Ingredients

• 1.5 lbs boneless skinless chicken thighs
• 8 oz smoked andouille sausage
• 2 tbsp extra-virgin olive oil
• 1 whole large yellow onion
• 2 whole medium celery stalks
• 1 whole medium green bell pepper
• 4 whole garlic cloves
• 1.5 cups long-grain white rice
• 3 cups low-sodium chicken broth
• 1 can (14.5 oz) diced canned tomatoes with juices
• 2 tbsp tomato paste
• 1 tsp dried thyme
• 1 tsp paprika
• ¼ tsp cayenne pepper
• 2 whole bay leaves
• 1 tsp kosher salt
• ½ tsp black pepper
• 3 whole fresh scallions
• ¼ cup fresh flat-leaf parsley

Instructions

1. 1

   Cut the 1.5 lbs boneless skinless chicken thighs into 1-inch pieces — thighs stay juicy during cooking. Pat them dry with paper towels so they brown properly instead of steaming. Season generously with 0.5 tsp salt and 0.25 tsp black pepper.

2. 2

   Slice the 8 oz smoked andouille sausage on the bias into 1/4-inch-thick pieces — this increases surface area for better browning and helps distribute flavor throughout the dish.

3. 3

   Dice one large yellow onion, 2 medium celery stalks, and 1 medium green bell pepper into 1/4-inch pieces — this is the holy trinity of Cajun cooking. Keep them roughly uniform so they cook at the same rate.

4. 4

   Peel and mince 4 garlic cloves on a cutting board until fine. Have all ingredients prepped and within arm's reach before you start cooking — jambalaya moves fast once the pan is hot.

5. 5

   Set a 6-quart heavy-bottomed Dutch oven or large pot over medium-high heat. Let it preheat for 2 minutes until it's hot enough that a drop of water skitters across the surface.

6. 6

   Add the chicken pieces in a single layer and let them sit undisturbed for 3-4 minutes until the bottoms turn golden brown. This is called building a fond — those browned bits on the bottom are pure flavor. Stir and cook another 2-3 minutes until the pieces are browned on most sides, then transfer to a plate.

7. 7

   Add the sliced sausage to the same pot and cook for 2-3 minutes, stirring occasionally, until the pieces are browned and the fat renders out. This fat will become your cooking medium. Transfer the sausage to the plate with the chicken.

8. 8

   Add 2 tbsp extra-virgin olive oil to the pot if it looks dry — you should have a thin slick on the bottom. Add the diced onion, celery, and bell pepper and stir well to coat with fat. Lower the heat to medium and cook for 6-8 minutes, stirring occasionally, until the vegetables soften and the onion turns translucent. You should smell sweet, caramelized aromas — this is when the trinity releases its flavor.

9. 9

   Stir in the minced garlic and cook for 30 seconds until fragrant. Add 2 tbsp tomato paste and stir constantly for 1-2 minutes — this concentrates the tomato flavor and adds depth.

10. 10

    Pour in 1.5 cups long-grain white rice and stir for 2 minutes to coat each grain with the oil and toasted vegetables. This step, called blooming the rice, helps it absorb liquid more evenly and prevents mushiness.

11. 11

    Add 3 cups low-sodium chicken broth, the 1 can (14.5 oz) diced canned tomatoes with their juices, 1 tsp dried thyme, 1 tsp paprika, 0.25 tsp cayenne pepper, and 2 bay leaves. Stir well to combine and scrape up any browned bits stuck to the bottom of the pot — those add incredible flavor.

12. 12

    Return the chicken and sausage to the pot and stir to distribute evenly. Bring the liquid to a boil — you'll see vigorous bubbling across the surface. Once it reaches a boil, reduce the heat to low, cover with the lid slightly ajar, and simmer for 20-25 minutes until the rice is tender and has absorbed most of the liquid.

13. 13

    Check the rice at 20 minutes by pressing a grain between your thumb and forefinger — it should be tender but not mushy. If there's still excess liquid pooling, leave the lid off and cook another 2-3 minutes until the liquid is mostly absorbed. Remove from heat and let sit covered for 5 minutes — carryover cooking will finish the rice perfectly.

14. 14

    Remove and discard the 2 bay leaves. Taste a spoonful of rice and broth — it should be savory, slightly spicy, and deeply flavorful. Add more salt or cayenne if needed.

15. 15

    Thinly slice 3 fresh scallions, separating the white and light green parts from the dark green tops. Chop 0.25 cup fresh flat-leaf parsley leaves.

16. 16

    Fluff the jambalaya with a fork to separate the grains. Stir in the white and light green scallion parts and the parsley. Transfer to a serving platter or individual bowls and garnish with the dark green scallion tops for brightness and a fresh onion bite.

Tools you’ll need

• 6-quart Dutch oven or large heavy-bottomed pot with lid
• cutting board
• chef's knife
• paper towels
• wooden spoon or heat-resistant spatula
• plate
• measuring cups
• measuring spoons
• fork

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