Jambalaya With Chef John

Learn how to make delicious Chicken & Sausage Jambalaya with Executive Chef of Essex Golf & Country Club John Kukucka.
Ingredients:
2 Tbsp. olive oil
1 - 3 ½ to 4 lb. chicken, cut into 8 pieces 2 cups chopped onions
2 cups chopped green bell peppers
¼ cup chopped fresh parsley 1 Tbsp. minced garlic
2 lbs. kielbasa or other fully cooked smoked sausage, cut into ½" thick slices
2 bay leaves
2 tsp. chili powder 1 tsp. dried thyme
¾ tsp. cayenne pepper
¼ tsp. ground cloves
3 cups long grain white rice 1 small can tomato paste
2 cans diced tomatoes
6 cups canned low salt chicken broth
Directions:
Heat oil in a heavy large pot over high heat. Working in batches, add chicken and cook until brown on all sides, about 8 minutes per batch. Transfer chicken to a platter. Reduce heat to medium-high; add onion, bell peppers, parsley and garlic to pot. Saute until onions are tender, about 5 minutes.
Add sausage, bay leaves, chili powder, tomatoes and tomato paste, thyme, cayenne pepper and cloves. Saute until spices are fragrant and flavours blend, about 5 minutes. Add rice. Stir to coat.
Pour broth over rice mixture in pot. Add chicken. Press to submerge in liquid. Bring to a boil. Reduce heat to low, cover and cook until liquid is absorbed, rice is tender and chicken is cooked through, about 35 minutes. Remove bay leaves. Season with salt, pepper and more cayenne pepper, if desired. Serve hot.