CookEatShare is also available in English
Cerrar

Receta Summer Jambalaya with Chicken and Spicy Sausage

click to rate
1 voto | 7641 views
Tiempo de Prep:
Tiempo para Cocinar:
Raciónes: 6
Tags:

Ingredientes

Cost per serving $2.86 view details
  • 3 tablespoons pure olive oil
  • One 4-pound chicken, cut into 8 pieces
  • Salt and freshly ground pepper
  • 1/2 pound andouille sausage or spicy kielbasa, sliced 1/2-inch thick
  • 1 Vidalia or other sweet onion, finely chopped
  • 1 poblano chile or jalapeño, seeded and finely chopped
  • 1 medium celery rib, finely chopped
  • 3/4 cup fresh corn kernels
  • 1 teaspoon paprika
  • 1/4 pound chanterelles or oyster mushrooms, stemmed and thickly sliced
  • 1/2 teaspoon dried oregano, crumbled
  • 1 1/2 cups medium-grain rice, such as Valencia, Arborio or Carnaroli
  • 3 cups chicken stock or canned low-sodium broth
  • Hot sauce, for serving

Direcciones

  1. 1. In a large enameled cast-iron casserole, heat the olive oil until shimmering. Season the chicken pieces with salt and pepper and cook over moderately high heat, in batches if necessary, until nicely browned, about 6 minutes per side. Lower the heat to moderate when cooking the second batch if the skin is getting too dark. Transfer the chicken to a platter and set aside.
  2. 2. Add the sausage to the casserole and cook until lightly browned on both sides, 3 to 4 minutes. Add the sausage to the platter with the chicken.
  3. 3. Increase the heat to high and add the onion, poblano, celery and corn to the casserole. Cook the vegetables, stirring frequently, until softened, about 5 minutes. Add the paprika, chanterelles and oregano and cook until the mushrooms are just softened, about 3 minutes. Add the rice and cook, stirring constantly, until well coated and just beginning to brown, about 2 minutes.
  4. 4. Nestle the chicken and sausage in the rice and gently stir in the chicken stock, incorporating the ingredients on the bottom of the casserole. Bring to a boil over moderately high heat and season with salt and pepper. Cover and cook over moderately low heat until the stock is completely absorbed, the rice is tender and the chicken is cooked through, about 30 minutes. Spoon the rice onto a platter, top with the chicken pieces, vegetables and mushrooms and serve with hot sauce.
  5. MAKE AHEAD The jambalaya can be cooked and then refrigerated overnight. Sprinkle with 3 tablespoons of water, cover and reheat in a 325° oven.

Languages

Nutrition Facts

Amount Per Serving %DV
Serving Size 424g
Recipe makes 6 servings
Calories 669  
Calories from Fat 449 67%
Total Fat 49.92g 62%
Saturated Fat 14.12g 56%
Trans Fat 0.0g  
Cholesterol 183mg 61%
Sodium 631mg 26%
Potassium 736mg 21%
Total Carbs 6.64g 2%
Dietary Fiber 1.7g 6%
Sugars 1.91g 1%
Protein 46.04g 74%
¿Te gusto esta receta?
Click to rate it:
x

Link to Recipe

Embed Recipe 400px wide (preview)

Embed Recipe 300px wide (preview)

Leave a review or comment