Ingredients
- 2 split bone-in chicken breasts cut into 1 to 2 inch chunks
- 1 lb smoked beef sausage diced
- 1 pound ripe plum tomatoes skin removed and diced
- 1/2 of a large red bell pepper diced
- 1/2 of a large yellow bell pepper diced
- 1/2 of an orange bell pepper diced
- 2 jalapeno peppers (one seeded and diced)
- 1 large onion roughly chopped
- 4 small celery stalks diced
- 6 scallions chopped
- 1 tablespoon chopped fresh oregano
- 1 tablespoon chopped fresh thyme
- 1 tablespoon chopped fresh garlic
- 1 teaspoon paprika
- 1 teaspoon sriracha
- 1 teaspoon fresh ground black pepper
- 2 teaspoons salt
- 2 tablespoons extra virgin olive oil
- 1 1/2 cups basmati rice rinsed till water runs clear
- 1/2 cup white wine
- 1 cup low sodium chicken broth
Instructions
- Season the cut up chicken breasts with 1 teaspoon salt, 1 teaspoon paprika, 1/2 teaspoon fresh ground black pepper and 1 teaspoon sriracha.
- Heat the olive oil in a 5-quart dutch oven over medium-high flame.
- Add the cut-up chicken breasts and cook for 10 to 15 minutes. Remove the chicken to a plate and set aside.
- Add the diced sausage to the pot and cook for 3 to 5 minutes. Remove the sausage to the plate with the chicken.
- Add the onions, peppers, celery, scallions, oregano, thyme and garlic to the oily liquid in the pot. Cook the vegetable for 6 to 10 minutes.
- Reduce the heat to medium-low. Add the diced tomatoes ,1 teaspoon salt and 1/2 teaspoon fresh ground black pepper and white wine and cook until the tomatoes breaks down - about 8 to 10 minutes.
- Add the cooked chicken and sausage, add the rice and chicken broth. Stir and bring to a boil. Cover the pot with a tight lid, lower the heat to simmer. Cook at low simmer for 25 to 35 minutes. Note: Liquid will evaporate at the end of the simmer but the rice will be slightly grainy.
- Fluff the rice with a fork, cover the pot and let sit for 15 to 20 minutes.Note: This allows the rice to continue to cook and the graininess gone.
- Plate and serve with a side of your favorite greens.
Notes
I use the bone-in chicken breast for added flavor - you can certainly use boneless chicken breasts or any other chicken parts like thighs and drumsticks. If you only want the authentic Cajun flavors use a Cajun or Creole spice mix, green bell peppers and okras.
Nutrition
Calories: 670kcal