Chicken Jambalaya

Ingredients

• 1½ lb boneless, skinless chicken thighs
• ½ lb Andouille sausage
• 1 medium yellow onion
• 2 celery stalks
• 1 green bell pepper
• 3 clove garlic
• 14½ oz canned diced tomatoes
• 3 cup chicken broth
• 1½ cup long-grain white rice
• 2 tsp Cajun seasoning
• 1 tsp smoked paprika
• ½ tsp dried oregano
• ¼ tsp cayenne pepper (optional)
• 1 tbsp vegetable oil
• ½ tsp salt
• ¼ tsp black pepper
• 2 tbsp fresh parsley (optional)

Steps

1. Cut chicken thighs into 1-inch pieces and slice the Andouille sausage into 1/2-inch rounds. Dice the onion, celery, and green bell pepper (the 'holy trinity'), and mince the garlic.
2. Heat vegetable oil in a large Dutch oven or pot over medium-high heat. Brown the chicken pieces, then remove and set aside. Add the sausage to the pot and cook until lightly browned, then remove and set aside.
3. Add the diced onion, celery, and bell pepper to the pot, scraping up any browned bits. Cook until softened, about 5-7 minutes. Stir in the minced garlic, Cajun seasoning, smoked paprika, oregano, cayenne pepper (if using), salt, and black pepper, and cook for 1 minute until fragrant.
4. Return the chicken and sausage to the pot. Add the diced tomatoes (undrained), chicken broth, and long-grain white rice. Stir well to combine.
5. Bring the mixture to a boil, then reduce heat to low, cover tightly, and simmer for 20-25 minutes, or until the liquid is absorbed and the rice is tender. Do not lift the lid during cooking.
6. Remove from heat and let stand, covered, for 5-10 minutes. Fluff the rice with a fork.
7. Garnish with fresh parsley, if desired, and serve hot.