A delightful twist on the classic jambalaya, this recipe combines chicken, sausage, and vibrant vegetables with aromatic spices for a hearty and flavorful dish.
Heat the oil in a large Dutch oven over medium-high heat.
Ensure the oil is hot before adding the sausage to achieve a good sear.
Add the sausage and cook until browned, stirring occasionally.
Use a wooden spoon to break up any clumps of sausage for even cooking.
Add the bell peppers, onion, celery, and bay leaves. Cook until the vegetables are softened, stirring occasionally.
Stir frequently to prevent the vegetables from sticking to the pot.
Add the chicken, salt, basil, oregano, thyme, black pepper, and garlic. Cook for a few minutes, stirring occasionally.
Cut the chicken into bite-sized pieces for quicker cooking.
Stir in the diced tomatoes and chicken broth, and bring the mixture to a boil.
Scrape the bottom of the pot to release any browned bits for added flavor.
Add the rice, cover, reduce the heat, and simmer until the rice is cooked through.
Check the rice occasionally to ensure it doesn't stick to the bottom of the pot.
Remove the bay leaves, stir in the green onions, and serve hot.
Garnish with additional green onions or parsley for a fresh touch.
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