Chicken Jambalaya

Step 1

Cut the 1.5 lbs boneless skinless chicken thighs into 1-inch pieces — thighs stay juicy during cooking. Pat them dry with paper towels so they brown properly instead of steaming. Season generously with 0.5 tsp salt and 0.25 tsp black pepper.

Step 2

Slice the 8 oz smoked andouille sausage on the bias into 1/4-inch-thick pieces — this increases surface area for better browning and helps distribute flavor throughout the dish.

Step 3

Dice one large yellow onion, 2 medium celery stalks, and 1 medium green bell pepper into 1/4-inch pieces — this is the holy trinity of Cajun cooking. Keep them roughly uniform so they cook at the same rate.

Step 4

Peel and mince 4 garlic cloves on a cutting board until fine. Have all ingredients prepped and within arm's reach before you start cooking — jambalaya moves fast once the pan is hot.

Step 5

Set a 6-quart heavy-bottomed Dutch oven or large pot over medium-high heat. Let it preheat for 2 minutes until it's hot enough that a drop of water skitters across the surface.

Step 6

Add the chicken pieces in a single layer and let them sit undisturbed for 3-4 minutes until the bottoms turn golden brown. This is called building a fond — those browned bits on the bottom are pure flavor. Stir and cook another 2-3 minutes until the pieces are browned on most sides, then transfer to a plate.

Step 7

Add the sliced sausage to the same pot and cook for 2-3 minutes, stirring occasionally, until the pieces are browned and the fat renders out. This fat will become your cooking medium. Transfer the sausage to the plate with the chicken.

Step 8

Add 2 tbsp extra-virgin olive oil to the pot if it looks dry — you should have a thin slick on the bottom. Add the diced onion, celery, and bell pepper and stir well to coat with fat. Lower the heat to medium and cook for 6-8 minutes, stirring occasionally, until the vegetables soften and the onion turns translucent. You should smell sweet, caramelized aromas — this is when the trinity releases its flavor.

Step 9

Stir in the minced garlic and cook for 30 seconds until fragrant. Add 2 tbsp tomato paste and stir constantly for 1-2 minutes — this concentrates the tomato flavor and adds depth.

Step 10

Pour in 1.5 cups long-grain white rice and stir for 2 minutes to coat each grain with the oil and toasted vegetables. This step, called blooming the rice, helps it absorb liquid more evenly and prevents mushiness.

Step 11

Add 3 cups low-sodium chicken broth, the 1 can (14.5 oz) diced canned tomatoes with their juices, 1 tsp dried thyme, 1 tsp paprika, 0.25 tsp cayenne pepper, and 2 bay leaves. Stir well to combine and scrape up any browned bits stuck to the bottom of the pot — those add incredible flavor.

Step 12

Return the chicken and sausage to the pot and stir to distribute evenly. Bring the liquid to a boil — you'll see vigorous bubbling across the surface. Once it reaches a boil, reduce the heat to low, cover with the lid slightly ajar, and simmer for 20-25 minutes until the rice is tender and has absorbed most of the liquid.

Step 13

Check the rice at 20 minutes by pressing a grain between your thumb and forefinger — it should be tender but not mushy. If there's still excess liquid pooling, leave the lid off and cook another 2-3 minutes until the liquid is mostly absorbed. Remove from heat and let sit covered for 5 minutes — carryover cooking will finish the rice perfectly.

Step 14

Remove and discard the 2 bay leaves. Taste a spoonful of rice and broth — it should be savory, slightly spicy, and deeply flavorful. Add more salt or cayenne if needed.

Step 15

Thinly slice 3 fresh scallions, separating the white and light green parts from the dark green tops. Chop 0.25 cup fresh flat-leaf parsley leaves.

Step 16

Fluff the jambalaya with a fork to separate the grains. Stir in the white and light green scallion parts and the parsley. Transfer to a serving platter or individual bowls and garnish with the dark green scallion tops for brightness and a fresh onion bite.