A traditional Jambalaya is loaded with sausages, ham, smoked pork, chicken with the skin crisped and left on, often prawns,
bacon and just about anything else you desire.
bacon and just about anything else you desire.
Out of having little in the house to create this dish with one evening, and being lazy and not wanting to run to the grocery, I opted to use a bag of frozen chicken thighs that were skinless and boneless
(sure, fine, I'm ok with this) and a ring of lean turkey Kielbasa.
(sure, fine, I'm ok with this) and a ring of lean turkey Kielbasa.
The spices and are so "strong" that really they make the dish...
I think I'm going to stick to this version most of the time,
I think I'm going to stick to this version most of the time,
at least when we should be more calorie conscientious.
Lighter Chicken Jambalaya
8 to 10 Boneless / skinless Chicken Thighs
1 large Yellow Onion, coarsely chopped
3 Celery stalks, diced, about 1 cup
1 Red Bell, diced
1 C diced Carrots
1/2 C shopped Green Onion
4 cloves Garlic, minced
1 ring, Turkey Kielbasa, sliced at an angle, into 1/2 inch rings
1 t Salt
1 t ground Pepper
1/2 t Cayenne
1/2 t Chili Powder
2 whole Bay Leaves
1/2 t dried Thyme
1/4 t ground Cloves
1/2 t dried Basil
1/8 t Mace
2 C Brown Rice
4 C Water
3 Chicken Bouillon cubes
Saute in large heavy pot, chicken thighs in olive oil until browned, about 4 to 5 minutes per side. Remove from pan, keep in oven safe dish in oven on low... or not, you will be adding it back in soon.
Saute the vegetables in the same pot; onions, celery, carrots, bell pepper for 5+ minutes until they begin to soften. Add in garlic, cook & stir for 3 more minutes.
Add in sausage and all spices. Stir throughly for 2 or 3 minutes. Add in rice, stir and coat rice well with oils and spices. Add water, bouillon cubes and chicken along with juices that collected in dish.
Cover with lid and place in oven that's been preheated to 375˚. Roast for 45 minutes to 1 hour. Checking half way through for moisture and to stir. Dish is done when rice is just cooked through.
Serve with yogurt to cool off spices.
Note: When chopping and cutting up ingredients, keep pieces uniform if possible, sort of small bite size pieces. The chicken can be put back in the pot in whole pieces or just pulled in half, it will break into smaller pieces as the dish is stirred.
Enjoy!