Two-Timing Chicken

Spice rubs, along with marinades and pastes, are a great way to bring big flavors to grilled foods. On a lazy Sunday make up a batch of this lip-buzzing spice rub, and you’ll have plenty on hand for grilling. This rub is perfect for chicken thighs and legs, pork or beef tenderloin or shrimp.

Here I’ve used leftover spice-rubbed grilled chicken thighs to make a jambalaya-inspired soup.

To make the rub, combine 1/4 cup each of coarse salt, dark brown sugar and ground cumin in a bowl. Add 2 tablespoons each of pepper, paprika, dried thyme, ground coriander and chili powder. Stir in 2 teaspoons of cinnamon and blend together. Store in a covered jar in the pantry. Use a third to a half of the rub when grilling the chicken that will be added to this soup.

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Louisiana-Style Chicken and Rice Soup

Active Work Time: 20 minutes * Total Preparation Time: 50 minutes

2 andouille or chorizo sausages, about 2/3 pound, sliced into 1/4-inch-thick rounds

1 to 2 tablespoons oil

1 large clove garlic, minced

1 onion, chopped

1 green bell pepper, cut into 1/2-inch dice

1 red bell pepper, cut into 1/2-inch dice

1 (28-ounce) can diced tomatoes

3 (14-ounce) cans chicken broth

1 bay leaf

1/2 teaspoon dried thyme

1/3 cup rice

4 grilled chicken thighs, skin removed, cut into 3/4-inch dice

Arrange the sausage slices in a single layer in a large stockpot. Cook the sausage over medium heat on both sides until lightly browned and cooked through, about 4 minutes. Remove with a slotted spoon and set aside on a plate. There should be about 1 tablespoon of fat left in the pan. Add enough oil to the pan so there is a total of 3 tablespoons. Swirl to coat the pan, then add the garlic and onion. Cook, stirring frequently, until the onion is softened, about 3 minutes. Add the green and red peppers and cook 3 minutes longer.

Add the diced tomatoes, including the juice, along with the chicken broth, bay leaf and thyme. Bring to a boil over medium-high heat. Lower the heat so the soup just simmers, partially cover the pot and cook for 10 minutes. Stir in the rice, partially cover the pot and simmer until the rice is almost tender, 10 minutes longer. Add the sausage and chicken and cook until heated through, about 5 minutes. Remove the bay leaf. Ladle into warm soup bowls and serve immediately.

6 servings. Each serving: 397 calories; 863 mg sodium; 87 mg cholesterol; 24 grams fat; 7 grams saturated fat; 18 grams carbohydrates; 28 grams protein; 2.69 grams fiber.

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Morgan is coauthor of “Dressed to Grill: Savvy Recipes for Girls Who Play With Fire” (Chronicle Books, $16.95).