Microwave chicken jambalaya
4 Servings
Ingredients
| Quantity | 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 | ||
| 1½ | 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 |
Directions
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