One-Pot Smoky Chicken & Andouille Jambalaya

⏱ 60 min · Serves 4

A proper Louisiana one-pot: smoky sausage, golden chicken thighs and the holy trinity of onion, pepper and celery, all simmered into rice that's fluffy, spicy and stained deep with paprika. Big-pan cooking, minimal washing up.

Per serving: 735 kcal · 41.0g protein · 72.0g carbs · 31.0g fat

Ingredients

• 400g boneless chicken thighs, cut into chunks
• 250g andouille or smoked cooking sausage, sliced into coins
• 2 tbsp vegetable oil
• 1 large onion, diced
• 1 green pepper, diced
• 2 celery sticks, diced
• 4 garlic cloves, minced
• 2 tsp smoked paprika
• 1 tsp dried oregano
• 1 tsp dried thyme
• 1/2 tsp cayenne pepper (more if you like heat)
• 2 bay leaves
• 400g tin chopped tomatoes
• 300g long-grain white rice
• 600ml chicken stock
• 1 tbsp Worcestershire sauce
• Salt and black pepper
• 4 spring onions, sliced
• Small handful parsley, chopped
• Hot sauce, to serve

Method

1. Season the chicken with salt and pepper. Heat the oil in a large heavy casserole or deep frying pan over medium-high heat and brown the chicken for 5 minutes until coloured. Lift out.
2. Add the sausage coins and fry 3 minutes until the edges crisp and the fat renders. Lift out with the chicken.
3. Turn the heat to medium and add the onion, pepper and celery. Cook 8 minutes, scraping up the sticky bits, until softened.
4. Stir in the garlic, smoked paprika, oregano, thyme, cayenne and bay leaves. Cook 1 minute until fragrant.
5. Add the tomatoes and Worcestershire sauce, and simmer 3 minutes to thicken slightly.
6. Stir in the rice so every grain is coated, then return the chicken and sausage. Pour in the stock, season, and bring to a boil.
7. Reduce to the lowest heat, cover tightly and cook 20 minutes without stirring, until the rice is tender and the liquid absorbed.
8. Turn off the heat and leave covered for 5 minutes. Fluff with a fork, discard the bay leaves, then fold through the spring onions and parsley. Serve with hot sauce.