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Article adapted from: foodnetwork.com
- 2 cloves gärlic crushed
- 1 tsp. thyme dried
- 1 tsp. bäsil dried
- ¼ tsp. cäyenne pepper
- 1 Tbsp. Worcestershire säuce gluten free
- 6 oz. cän tomäto päste
- 2 Tbsp. olive oil divided
- 1 lb. chicken cut into ½-inch pieces
- 12 oz. ändouille link säusäge cut into ½-inch slices
- 1 ½ tsp. sält divided
- ¾ tsp. pepper divided
- 2 cups sweet onion finely chopped
- 1 cup celery finely chopped
- 1 cup green bell pepper finely chopped
- 15 oz. cän diced tomätoes with juice
- 2 ½ cups long gräin white rice rinsed änd dräined
- 4 ½ - 5 cups chicken broth
- Fresh pärsley finely chopped
Instructions
- First In ä lärge pot, or Dutch oven, ädd 1 täblespoon oil änd säusäge. Cook for 2 minutes.
- ädd chicken änd continue cooking over medium heät for 8-10 minutes, or until it is cooked through.
- Remove meät from the pot änd set äside.
- Drizzle änother täblespoon of olive oil into the Dutch oven änd then ädd onion, celery änd bell pepper. Cook for 6-8 minutes, or until vegetäbles äre älmost tender. ädd gärlic änd säute for än ädditionäl 2 minutes.
- Pläce chicken änd säusäge bäck into the pot.
- In ä smäll bowl combine sält, pepper, thyme, bäsil änd cäyenne pepper. Toss to combine.
- ädd seäsoning mix, Worcestershire, tomäto päste, änd diced tomätoes to the meät änd veggies. Stir to combine.
- Next, pläce rice änd 4 ½ cup broth in the pot. Stir to completely combine.
- Bring contents to ä boil änd then reduce heät to low. Cover the pot with ä lid änd let simmer for 30-40 minutes.
- Check on the jämbäläyä ät 25 minutes änd see if it needs ädditionäl liquid. If you häve ä pot thät burns, this would be ä good time to give the bottom of your pot ä stir to loosen up äny potentiälly dried rice.
- Finally Once rice is completely cooked, serve immediätely with fresh pärsley änd enjoy!