Sausage And Chicken Jambalaya Stirfry - cooking recipe
Ingredients
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1 cup uncooked rice (I used long-grain white)
1 teaspoon vegetable oil
1/4 lb chicken tenders, cubed
1/2 lb smoked Polish sausage, sliced (I used chorizo)
1 large onion, chopped
1 green bell pepper
1 red bell pepper (my own addition -- )
1 teaspoon minced garlic
1 (14 1/2 ounce) can diced tomatoes
1/2 cup chicken broth
1 tablespoon dried parsley flakes
1/2 teaspoon dried thyme
1/4 teaspoon salt
1/4 teaspoon black pepper
1/8 - 1/4 teaspoon ground red pepper
Preparation
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Cook rice according to package directions.
Heat oil in large skillet over medium-high heat until hot.
Stirfry chicken 2 minutes, add sausage; stirfry chicken and sausage until brown. Remove from pan to separate bowl.
Add onion and bell peppers to skillet, reduce heat to low. Cover and cook 2 to 3 minutes, stirring once or twice. Add garlic, cook and stir, uncovered, 1 minute.
Add tomatoes, sausage, chicken, broth, parsley, thyme, salt, black pepper and red pepper, to pan. Bring to a boil, then reduce heat to medium-low. Simmer, uncovered, 5 minutes, or until most liquid has been absorbed.
Stir in rice and heat through.
NOTE : as stated in the intro, I made this more like a risotto, cooking the rice in the pan with the vegetables, and using more liquid. Probably took a bit longer, but turned out well :).
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