Jambalaya with smoked sausages and chicken

Jambalaya with smoked sausages and chicken – a detailed recipe cooking. Time: 1 hour.Difficulty: easy Servings: 8 Measured containers are used in recipes volume: 1 cup (st.) – 240 ml. 3/4 cup (st.) – 180 ml. 1/2 cups (st.) – 120 ml. 1/3 cup (st.) – 80 ml. 1/4 cup (Art.) – 60 ml. 1 tablespoon (tbsp.) – 15 ml. 1 teaspoon (tsp) – 5 ml.

Ingredients for the recipe:

• 700 gr. boneless skinless chicken thighs
• 450 gr smoked sausage, sliced
• 2 tbsp. l olive oil
• 1 large onion, chopped
• 1 green bell pepper, chopped
• 2 stalks of celery, chopped
• 4 garlic cloves, minced
• 1 tbsp. l chopped thyme
• 2 tbsp. long grain white rice
• 2 tbsp. l tomato paste
• 400 gr. canned baked tomatoes
• 2.5 tbsp. chicken broth
• 1 bay leaf
• 1/4 Art. thinly chopped green onions
• 3 tbsp. l chopped parsley

Recipes with similar ingredients: chicken thighs, sausage, rice long-grain, tomatoes, sweet pepper, celery, bay leaf, thyme, parsley

Recipe preparation:

1. Heat oil in a large cauldron at a moderately high fire. Season the chicken with salt and pepper. Add chicken to chicken meat and fry on each side, only about 8 minutes. Lay out on a plate.
2. Add the sausage, onion, pepper, celery, garlic and thyme and fry until translucent, the sausage should be browned, about 8 min
3. Stir with rice, tomato paste, tomatoes, broth, bay leaf and chicken and bring to a boil, then reduce temperature and simmer under a lid for 20 min. Turn off the heat and let the rice stand under the lid for 5 min. Remove the bay leaf. Garnish jambalaya with rice with green onions and parsley.