Total time: 50 mins
Servings: 8 (serving size: about 2 cups)
Ingredients:
1 tablespoon canola oil
2 pounds (1 kg) boneless, skinless chicken thighs, cut into 1 1/2-inch cubes
1 pound (500g) smoked sausage (such as mettwurst sausage), cut into 1-inch pieces
1 large white onion, chopped (about 2 cups)
1 large green bell pepper, chopped (about 1 1/2 cups)
250ml chopped celery (about 1 stalk)
3 garlic cloves, minced
2 bay leaves
1 tablespoon Creole seasoning
1 teaspoon dried thyme
1 teaspoon dried oregano
2 cups (500ml) uncooked parboiled rice
3 cups (750ml) chicken broth
2 (400g) cans diced fire-roasted tomatoes
Sliced scallions (optional)
Directions:
Step 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 with a slotted spoon to paper towels; blot with paper towels.
Step 2.
Add onion, bell pepper, celery, garlic, bay leaves, Creole seasoning, thyme, and oregano to hot drippings; cook over medium-high until vegetables are tender, 5 to 7 minutes. Stir in rice, and cook until fragrant, about 3 minutes. Stir in chicken broth, tomatoes, chicken, and sausage. Bring to a boil over high. Cover, reduce heat to medium, and simmer, stirring occasionally, until rice is tender, about 20 minutes. Garnish with sliced scallions, if desired.
