Chicken, Ham & Sausage Skillet Jambalaya
Maryfran
This is one of Doug’s favorite ways to enjoy leftover ham. It tastes even better on the second day, and freezes really well.
ingredients
- 4-6 bone-in chicken thighs, skinless, rubbed with your favorite spice mixture
- 2-3 T. olive oil
- 3 peppers (1 red, 1 green, 1 orange)
- 1 large red onion
- 6-10 cloves garlic
- 1 1/2 cups brown rice
- 1 28-oz. can diced tomatoes, drained and juice set aside
- 4 cups liquid (tomato or chicken broth, water, wine, or a mix of your choice)
- 4-6 cups diced ham
- 1 lb. New Orleans style Andouille sausage, sliced into 1/2-inch pieces
- Salt, Cayenne pepper and Tabasco to taste
directions
- 1
Heat the olive oil in a large, deep-sided pan and sauté the chicken thighs for 3 minutes on each side over medium-high heat. Set aside on a plate.
- 2
In the food processor (or by hand), chop the peppers, onion and garlic and then sauté in same pan as the chicken (adding a bit more oil as needed). Turn heat to medium-low and cover for 10 minutes to soften the vegetables.
- 3
Stir in the 1 1/2 cups of brown rice and turn the heat to medium-high for about 5 minutes, stirring often.
- 4
Add the drained tomatoes, 4 cups of liquid and bring to a low boil. Stir in the ham and sliced sausage. Cover and simmer for 20 minutes to give the brown rice additional time to cook. (If using white rice, there’s no need for this additional time.)
- 5
Stir well once more and nestle the sautéed chicken thighs into the mixture, pushing them about halfway down into the broth.
- 6
Cover and cook on medium-low on the stovetop for another 45 minutes to an hour, until the brown rice is cooked to your satisfaction.
- 7
Optional step: Remove the chicken thighs after 45 minutes, pull the meat off the bones, then stir back into the jambalaya.
- 8
Salt and pepper to taste, and pass the Cayenne pepper or Tabasco for additional heat.
Source: Maryfran
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