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Category: Rice/Risotto
Prep Time: Cook Time: Total Time:
1 pkg chicken thighs (6 count), skin removed
1/2 pkg Polish kielbasa (or other smoked sausage), sliced
1/2 bell pepper, chopped
5 stalks celery, chopped
3 large white onions, chopped (DO NOT use a food processor)
2 cloves garlic, chopped fine
1/4 cup peanut oil
2 cups regular white rice, NOT instant
2 1/2 cups water
1 (12 oz) beer
Flour to coat chicken
1 1/2 tsp rosemary
1 tsp thyme
A handful chopped parsley (hard to put too much)
Salt to taste
Lots of cayenne pepper
Start off by washing the chicken and season chicken on both sides with cayenne pepper until very red. Do not worry about getting it too hot, since this is the majority of the pepper you are going to add and it will cook into the rest of the dish. Let sit for 15 minutes or so to soak it all up.
Heat the oil in the bottom of a Dutch oven. Place the flour in a paper bag (season the flour lightly with salt, cayenne pepper, black pepper, garlic powder, etc). Place a couple of pieces of chicken at a time into the bag and shake to coat.
Fry the chicken in the oil until golden brown. Do not worry about cooking it all the way through just yet. Remove the chicken. Now place the onions, celery, garlic and bell pepper into the pot along with a bit more oil, if necessary, and saute until the onions are transparent, scraping the bottom of the pot often. Add the rosemary, thyme and parsley and cook for a minute or so.
Place the sausage slices, chicken, and a little water into the pot and mix well with the vegetables. Turn heat low, cover and simmer for about 30 minutes (until the chicken is tender). Stir the mixture frequently, always scraping the bottom to keep things from burning.
When the chicken is cooked, add the washed rice and stir it into everything for a couple of minutes. Pour the warm beer and the water in and stir things for another minute or so. Taste it at this point and adjust the salt if necessary. Now, keeping the heat low, cover the pot and cook until the rice is tender (anywhere from 30 minutes to an hour), stirring occasionally.
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CHICKEN AND SAUSAGE JAMBALAYA
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Category: Rice/Risotto
Prep Time: Cook Time: Total Time:
1 pkg chicken thighs (6 count), skin removed
1/2 pkg Polish kielbasa (or other smoked sausage), sliced
1/2 bell pepper, chopped
5 stalks celery, chopped
3 large white onions, chopped (DO NOT use a food processor)
2 cloves garlic, chopped fine
1/4 cup peanut oil
2 cups regular white rice, NOT instant
2 1/2 cups water
1 (12 oz) beer
Flour to coat chicken
1 1/2 tsp rosemary
1 tsp thyme
A handful chopped parsley (hard to put too much)
Salt to taste
Lots of cayenne pepper
Start off by washing the chicken and season chicken on both sides with cayenne pepper until very red. Do not worry about getting it too hot, since this is the majority of the pepper you are going to add and it will cook into the rest of the dish. Let sit for 15 minutes or so to soak it all up.
Heat the oil in the bottom of a Dutch oven. Place the flour in a paper bag (season the flour lightly with salt, cayenne pepper, black pepper, garlic powder, etc). Place a couple of pieces of chicken at a time into the bag and shake to coat.
Fry the chicken in the oil until golden brown. Do not worry about cooking it all the way through just yet. Remove the chicken. Now place the onions, celery, garlic and bell pepper into the pot along with a bit more oil, if necessary, and saute until the onions are transparent, scraping the bottom of the pot often. Add the rosemary, thyme and parsley and cook for a minute or so.
Place the sausage slices, chicken, and a little water into the pot and mix well with the vegetables. Turn heat low, cover and simmer for about 30 minutes (until the chicken is tender). Stir the mixture frequently, always scraping the bottom to keep things from burning.
When the chicken is cooked, add the washed rice and stir it into everything for a couple of minutes. Pour the warm beer and the water in and stir things for another minute or so. Taste it at this point and adjust the salt if necessary. Now, keeping the heat low, cover the pot and cook until the rice is tender (anywhere from 30 minutes to an hour), stirring occasionally.
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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