02/22/2025
This next recipe is a colorful & tasty rice concoction that will blow your sox off. Guaranteed! It contains various peppers that add a different spicy complexity to your usual jambalaya. Introducing Conecuh Life’s “Dish of the Day” ( #295): Conecuh, Chicken, & Peppers Jambalaya. So good!
Ingredients:
1 tablespoon canola oil
2 pounds boneless, skinless chicken thighs, cut into 1 ½-inch cubes
1 Conecuh sausage, cut into 1-inch pieces
1 large white onion, chopped (about 2 cups)
1 large green Poblano pepper, chopped (about 1 cup)
1 Jalapeno pepper, seeded & sliced
1 small bell pepper, chopped (mix up the colors if you want, about 1 cup)
1 cup chopped celery (about 1 stalk)
3 garlic cloves, minced
2 bay leaves
1 tablespoon Creole seasoning
1 teaspoon dried thyme
1 teaspoon dried oregano
2 cups uncooked converted rice
3 cups chicken broth
2 (14.5 oz.) cans diced fire-roasted tomatoes
Sliced scallions (optional)
Directions:
1. Heat oil in a Dutch oven over medium-high. Add chicken and sausage, and cook, stirring constantly, until browned on all sides, about 8 to 10 minutes. Remove with a slotted spoon and blot with paper towels.
2. Add onion, all peppers, jalapeno, celery, garlic, bay leaves, Creole seasoning, thyme, and oregano to the hot drippings. Cook over medium-high until vegetables are tender, about 5 to 7 minutes.
3. Stir in rice and cook until fragrant, about 3 minutes.
4. Stir in chicken broth, tomatoes, chicken, and sausage. Bring to a boil over high heat. Cover, reduce heat to medium, and simmer, stirring occasionally, until rice is tender, about 20 minutes.
5. Garnish with sliced scallions, if desired.