Ingredients:

  • 2 tablespoons olive oil
  • 1.5 lbs boneless, skinless chicken thighs, cut into 1-inch pieces
  • 1 lb Andouille sausage, sliced
  • 1 large onion, chopped
  • 2 celery stalks, chopped
  • 1 green bell pepper, chopped
  • 3 cloves garlic, minced
  • 1 teaspoon dried thyme
  • 1 teaspoon dried oregano
  • 1/2 teaspoon cayenne pepper
  • 1/4 teaspoon smoked paprika
  • 1 (14.5 oz) can diced tomatoes, undrained
  • 1 (8 oz) can tomato sauce
  • 4 cups chicken broth
  • 1.5 cups long-grain rice, rinsed
  • 1 bunch green onions, chopped, for garnish
  • Salt and freshly ground black pepper to taste
  • Hot sauce, to taste (optional)

Instructions:

  1. Heat olive oil in a large pot over medium-high heat. Brown chicken in batches; remove and set aside. Add sausage and brown; remove and set aside with the chicken.
  2. Add onion, celery, and bell pepper to the pot. Sauté until softened, about 5-7 minutes. Add garlic, thyme, oregano, cayenne pepper, and paprika. Cook for 1 minute more, stirring constantly.
  3. Stir in diced tomatoes and tomato sauce, scraping up any browned bits from the bottom of the pot. Add chicken broth and bring to a boil.
  4. Stir in rice. Return chicken and sausage to the pot. Bring to a simmer, reduce heat to low, cover, and cook for 20-25 minutes, or until rice is tender and liquid is absorbed. Do not stir during cooking.
  5. Remove from heat and let stand, covered, for 5 minutes. Fluff with a fork. Season with salt and pepper to taste.
  6. Garnish with chopped green onions and serve hot. Offer hot sauce on the side. Enjoy your delicious chicken jambalaya!