Chicken and Sausage Jambalaya

Here is a plain and simple version of jambalaya that calls for low-fat sausage and skinless chicken breasts. It could just as easily be made with the full-strength stuff, and chicken thighs, to little ill effect. But if not, make sure to keep the spice levels high, to help amplify the flavor. (Sam Sifton)

Ingredients

• ¾ cup long-grain rice
• 4 ounces skinless, boneless chicken breasts
• 4 ounces low-fat spicy chicken or turkey sausage
• 16 ounces mixed whole red and green bell peppers, or 14 ounces chopped ready-cut peppers (4 cups)
• 8 ounces whole onion or 7 ounces ready-cut (1 2/3 cups)
• 2 cloves garlic
• 2 or 3 sprigs thyme (to make 1 1/2 tablespoons chopped)
• ⅔ cup no-salt-added tomato puree
• ⅓ cup dry white wine
• 1 cup no-salt-added chicken stock or broth
• ¼ teaspoon hot pepper flakes
• ⅛ teaspoon salt
• Freshly ground black pepper to taste

• Nutritional Information

  • Nutritional analysis per serving (2 servings)

    697 calories; 16 grams fat; 4 grams saturated fat; 0 grams trans fat; 6 grams monounsaturated fat; 3 grams polyunsaturated fat; 97 grams carbohydrates; 11 grams dietary fiber; 20 grams sugars; 36 grams protein; 82 milligrams cholesterol; 555 milligrams sodium

  Note: Nutrient information is not available for all ingredients. Amount is based on available data.
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2 servings

Preparation

1. Combine rice and 1 1/2 cups water in a heavy-bottomed pot; bring to a boil. Reduce heat and simmer, covered, until liquid has been absorbed (17 minutes total).
2. Wash and dry chicken and cut chicken into bite-size pieces. Slice sausage thin. Saute chicken and sausage in the sausage’s own fat until chicken is brown on both sides; remove and set aside.
3. Chop whole peppers and onion.
4. Wipe out all but a thin coating of fat from the pot. Saute the peppers and onions until onions begin to soften.
5. Meanwhile, mince garlic and add to pot. Wash, dry and chop thyme.
6. When onion has softened, add the tomato puree, wine, chicken stock, hot pepper flakes and thyme along with chicken and sausage. Reduce heat to simmer, cover and continue to cook until flavors are completely blended, just a few minutes.
7. When rice is cooked, add to pot and stir in. Season with salt and pepper and serve with some crusty bread.

35 minutes