Chicken Jambalaya.

Unfortunately, I’m not a fan of seafood but I love jambalaya.  I always have fun with this recipe, adding chicken, sausage or whatever I have on hand veggie-wise.  Tonight I made it with fresh chicken from the Amish farmer.  This is one of those great one pot dishes you make and let simmer on the stove until everyone is home for dinner.  Super easy, so tasty and the leftovers are perfect for lunch the next day.  Great fall weather meal.

 

Ingredients:

2 tablespoons of butter
1 teaspoon of olive oil
1.5 lbs of chicken thighs (skin and bone removed)
1/2 cup of yellow onions, chopped
3 stalks of celery, chopped
1 bell pepper (I used red), chopped
1 28 ounce can of diced tomatoes
2 cups of chicken broth
4 cloves of garlic
1 teaspoon of dried thyme
1/2 teaspoon garlic salt
1-2 tablespoons of Sriracha sauce
2 bay leaves
1/8 teaspoon cayenne
Salt and ground pepper
1 cup of brown rice

Directions:

To your hot skillet add the butter and olive oil.  Cook the chicken until juices run clean then add the onion, celery and pepper.  Sauté for 5 minutes or until the onion is translucent.  Add the tomatoes, broth, garlic, spices, Sriracha (hot pepper sauce), bay leaves and rice.  Bring it to a boil and then add the rice.  Cover and reduce the flame to low/simmer.  Cook for about 25 minutes or until the rice is cooked. Taste, adjust spices, remove the bay leaf and enjoy!

— Knead to Cook