Microwave chicken jambalaya

Yield: 4 Servings

Measure Ingredient
6 Chicken thighs; skinned, boned -or-
1¼ pounds Chicken breasts; skinned, boned
2 tablespoons Vegetable oil
1½ cup Onion; coarsely chopped
4 Green onions; thinly sliced
½ pounds Andouille smoked sausage or-
Kielbasa; cut into 1/2 -inch chunks
Red bell peppers; seeded, chopped 1/4-inch dice
1½ cup Chicken stock
10 Peeled garlic cloves; smashed
1 tablespoon Chili powder
1 teaspoon Dried thyme
1 teaspoon Dried oregano leaves
1 tablespoon Dried basil leaves
¼ teaspoon Mace
¼ teaspoon Cayenne powder
1 pinch Cloves
1 Bay leaf
1 teaspoon Kosher salt
½ teaspoon Freshly ground black pepper

Cut thighs into 1-inch cubes. Heat oil uncovered in a 12-by-8-by-2-inch microwave-safe pan for 2 minutes on high. Stir in onions and green onions.

Cook, uncovered, for 5 minutes on high to soften. Stir in sausage, red peppers, stock, garlic, chili powder, thyme, oregano, basil, mace, cayenne, cloves and bay leaf. Cover tightly with plastic wrap and cook 10 minutes on high. Stir in chicken, cover with a dry paper towel and cook 10 minutes on high, stirring once. Remove bay leaf. Taste, add salt and pepper and adjust sesaonings. Ladle into individual bowls over rice pilaf.

Recipe by: The Portland Oregonian Posted to MC-Recipe Digest V1 #781 by John Snell, jws@... on

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