Quick Chicken Jambalaya
A few clever tricks help us get this bold jambalaya on the table in about half an hour.
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Ingredients
- 2 tablespoons Worcestershire sauce
- 1 tablespoon tomato paste
- 1 tablespoon ketchup
- 2 teaspoons Louisiana seasoning divided
- 1 ½ cups long-grain white rice
- 2 tablespoons extra-virgin olive oil
- 1 pound boneless skinless chicken thighs, trimmed and cut into 1-inch pieces
- 8 ounces chicken andouille sausage sliced ¼ inch thick
- 1 green bell pepper stemmed, seeded, and chopped
- 4 scallions white and green parts separated and sliced thin
Instructions
- Combine Worcestershire, tomato paste, ketchup, and ½ teaspoon Louisiana seasoning in bowl; set aside. Bring 3 quarts water to boil in large saucepan over high heat. Add rice and cook, stirring occasionally, until just tender, about 12 minutes. Drain rice in fine-mesh strainer and rinse.
- Heat oil in 12-inch nonstick skillet over medium-high heat until just smoking. Add chicken, andouille, bell pepper, scallion whites, and remaining 1½ teaspoons Louisiana seasoning and cook, stirring occasionally, until chicken is cooked through and beginning to brown, 8 to 10 minutes.
- Add rice and Worcestershire mixture to skillet and cook, stirring frequently, until mixture is heated through and fully combined, about 5 minutes. Stir in scallion greens and serve.
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