Chicken Jambalaya

Let's Cook

1. Step 1.

   Season: 2½ pounds bone-in chicken parts

2. Step 2.

   with: 1 teaspoon salt; ½ teaspoon black pepper

3. Step 3.

   Heat in a large skillet or Dutch oven over medium heat: 2 tablespoons vegetable oil

4. Step 4.

   Add the chicken and cook, turning once, until browned on all sides, about 10 minutes. Transfer the chicken to a plate. Add to the skillet and brown: 12 ounces andouille sausage, sliced, or 8 ounces smoked ham, diced

5. Step 5.

   Transfer to the plate with the chicken. Drain off all but 2 tablespoons of the drippings. Add and cook, stirring, until softened, about 8 minutes: 1 medium onion, chopped; 1 medium green bell pepper, diced; 1 celery rib, chopped; 3 garlic cloves, minced

6. Step 6.

   Add and cook for 2 minutes, stirring to coat: 1 cup long-grain white rice; 2 tablespoons tomato paste; ¼ to 1 teaspoon cayenne pepper, to taste

7. Step 7.

   Stir in: 2 cups chicken stock or broth or water; One 14½-ounce can diced tomatoes; ½ teaspoon salt; ½ teaspoon dried thyme; 1 bay leaf

8. Step 8.

   Return the chicken and andouille to the skillet. Cook, covered, over medium-low heat until the liquid is absorbed and the chicken is cooked through, about 20 minutes. Cook, uncovered, until the sauce thickens, 5 to 8 minutes. Discard the bay leaf. Stir in before serving: ¼ cup chopped parsley