Make this flavorful one pot dish to celebrate Fat Tuesday or just to warm up any cold winter day. This recipe uses chicken thighs for deep flavor paired with a spicy kielbasa. Feel free to add shrimp if you choose - but add them at the end so they don't get overcooked!
- Prep Time20 min
- Ready in1 hour
Ingredients
- “2 Tbsp high heat oil
- 2 lbs boneless chicken thighs cut into bite sized pieces
- 1 lb smoked kielbasa sausage, cut into bite sized rounds
- 1 large onion, diced
- 2 green bell peppers, diced
- 2-3 stalks celery, diced
- 3 garlic cloves, minced
- 2 bay leaves
- 2 Tbsp Creole seasoning (thyme, oregano, smoked paprika, onion powder, garlic powder, salt, black pepper, cayenne)
- 1 c long grain rice
- 3 c chicken broth
- 1 28 oz can diced tomatoes“
Cooking Instructions
1. Heat oil in a Dutch oven over medium-high. Add chicken and sausage, and cook, stirring constantly, until browned on all sides, 8 to 10 minutes. Remove to a plate or bowl with a slotted spoon leaving the oil and drippings in the pot.
2. Add onion, bell pepper, and celery, and saute for 3-4 minutes. Add the garlic, Creole seasoning, thyme, and oregano and continue cooking for 2-3 more minutes, until the vegetables are tender.
3. Stir in the rice, and cook until fragrant, about 3 minutes. Add the chicken broth, bay leaf, tomatoes, and the chicken, and sausage with their drippings. Bring to a boil over high heat. Cover, and reduce the heat to medium-low, and simmer, stirring occasionally, until rice is tender, adding more broth if necessary. Taste and adjust salt & pepper before serving.
4. Optional: Add peeled & deveined shrimp in the last five minutes of cooking.
