Pat the chicken thighs dry with paper towels then generously season all sides with salt & pepper. Set aside.
Cook the chorizo while breaking it up in a dutch oven or large pot over medium-high heat until browned about 5 minutes. Using a slotted spoon transfer chorizo to a paper towel lined plate to drain and set aside.
Add the oil to the pot and keep heat at medium-high. Add the chicken thighs to the pot and cook until well browned on both sides, 4 to 5 minutes per side. Transfer chicken to the plate with the chorizo and set aside.
Add the celery, green pepper, onion, and cajun seasoning to the pot and cook, stirring occasionally, until veggies are softened, about 5 minutes.
Pour the chicken broth into the pot and scrape the bottom with a wooden spoon or spatula to release any stuck on bits. Add the chicken and sausage back into the pot along with the tomatoes. Bring to a boil then reduce heat to medium-low, cover and simmer for 20 minutes.
Remove the chicken thighs from the pot and place on a plate to cool. When cool enough to handle shred the chicken and discard the skin and bones.
Add the shredded chicken to the pot and increase the heat to medium-high. Bring to a boil then stir in the uncooked rice. Reduce heat to medium-low, partially cover and simmer, stirring occasionally, for 20 to 25 more minutes or until rice has absorbed the liquid.
Add salt and pepper to taste and top with the sliced green onion.
Serve the jambalaya and pass around the hot sauce.
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