Chicken Jambalaya

This is a “brown jambalaya” because it has no tomatoes. For variety, add diced carrots, smoked Cajun or Andouille sausage and/or uncooked shrimp after browning the chicken.

 

⅓ cup vegetable oil

2 or 3 onions, diced

1 bell pepper, diced

½ teaspoon cayenne powder 

2 teaspoons salt

1 to 2 pounds boneless chicken thigh meat, cut into chunks

1 ½ cups rice*

2 cups water

 

Heat the oil in a large sauté pan or flat bottom Dutch oven. Add the onion, bell pepper, cayenne powder, and salt. Stirring often, brown the vegetables for about 10 minutes, over medium heat, until caramelized and brown in color. Push browned vegetables to the side of the pan to create a hot spot for the chicken, and increase to high or medium-high heat. Add the chicken to the hot pan and brown for about 5 minutes, mixing with the vegetables. Add the rice and stir for 1 to 2 minutes to coat evenly. Add the water, stir to combine and bring to a boil. Cover. Reduce heat to low. Cook covered, without stirring for 30 minutes. Rice should be tender, and the liquid should be absorbed. Remove pan from the heat and let stand, covered, for 5 to 10 minutes before serving. 

*If you want more rice, add more water accordingly. For example, for 2 cups rice use 2 ⅔ cups water.