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Travel & Experiences

Chicken Jambalaya

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As you’re digging out from the snow, warm your spirits by planning a festive Louisiana-inspired dinner for two, and let the good times roll.

For an entree, prepare Chicken Jambalaya, an Acadian specialty (Acadian areas are west and southwest of New Orleans) of flavored rice simmered with whatever meat, seafood and/or poultry the cook prefers. It’s robust, richly flavored and fast cooking.

Ingredients

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  • 4 strips bacon, cut into 1-inch pieces
  • 1 sweet red pepper, cored, seeded and diced
  • 2 garlic cloves, smashed
  • 2 green onions, white and green parts, diced
  • 4 large chicken thighs (skinless or skin on)
  • 1/4 teaspoon crushed dried thyme
  • 1/4 teaspoon crushed dried marjoram
  • 1/2 teaspoon salt
  • 1/4 teaspoon medium-hot to hot chili powder
  • 2 bay leaves
  • 3/4 cup long-grain rice

  • 1 1/2 cups chicken broth

    Brown bacon pieces in large skillet. When crisp, add sweet red pepper, garlic and green onions and saute 2 to 3 minutes. Add chicken thighs and brown on both sides, about 5 minutes per side. Spoon out excess fat.

    Add thyme, marjoram, salt, chili powder and bay leaves. Mix gently. Add rice and chicken broth. Bring to boil. Reduce heat to low. Cover and cook until rice is tender, liquid absorbed and chicken is done, about 25 minutes. Remove bay leaves. Serve immediately. Makes 2 servings.

    Note: For rice that holds its shape, choose converted rice.

    Originally published Jan. 15, 1997

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