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Microwave Chicken Jambalaya - 2c


6 each chicken thighs OR; skinned, boned
1 1/4 pound chicken breasts; skinned -- boned
2 tablespoons vegetable oil
1 1/2 cup onion; coarsely chopped
4 each green onions; thinly sliced
1/2 pound andouille smoked sausage OR; Kielbasa cut into 1/2 chu
1 1/2 medium red bell peppers; seeded, chopped, 1/4 in d
1 1/2 cup chicken stock
10 cloves garlic; peeled & smashed
1 tablespoon chili powder
1 teaspoon thyme; dried
1 teaspoon oregano leaves; dried
1 tablespoon basil leaves; dried
1/4 teaspoon mace
1/4 teaspoon cayenne powder
1 pinch cloves
1 each bay leaf
1 teaspoon kosher salt
1/2 teaspoon black pepper; freshly ground

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.

Yield: 4 servings

Preparation Time: 0:00

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