Rustic Jambalaya with Chicken and Sausage

Name: Rustic Jambalaya with Chicken and Sausage
Prep time: 45 min
Cook time: 45 min
Total time: 90 min
Yield: 4 Portionen
Ingredients: 1 pack chicken thighs (6 thighs); 0.5 pacchetto Kielbasa (or another type of smoked sausage); 0.5 piece chopped bell pepper; 5 gambi chopped celery; 3 piece chopped white onions; 2 spicchi finely chopped garlic; 0.25 cup peanut oil; 2 cup white rice; 2.5 cup water; 45 gr beer; flour for coating the chicken; 1.5 cucchiaini rosemary; 1 tsp thyme; chopped parsley; salt; Cayenne pepper

Main course

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Cook Time

1 h 30 min

Servings

Difficulty

Easy

Prep Time

45 Min

This Thermomix® recipe for Rustic Jambalaya with Chicken and Sausage is ready in 1 h 30 min and yields 4 servings. Step-by-step guide with precise Thermomix® settings on MixBuch.

Description

This rustic Jambalaya with chicken and sausage is a heart-warming dish, perfect for autumn evenings. The recipe, which I adapted for the Thermomix®, is an explosion of flavours: tender chicken, smoked sausage, rice scented with aromatic herbs and a touch of spiciness that never hurts. The preparation is simple and the result is a rich and substantial dish, ideal for a family dinner or with friends. A tip? Prepare plenty, because it will disappear in a flash! It keeps well in the fridge for a couple of days.

Ingredients (16 ingredients)

1 pack chicken thighs (6 thighs)
0.5 pacchetto Kielbasa (or another type of smoked sausage)
0.5 piece chopped bell pepper
5 gambi chopped celery
3 piece chopped white onions
2 spicchi finely chopped garlic
0.25 cup peanut oil
2 cup white rice
2.5 cup water
45 gr beer
flour for coating the chicken
1.5 cucchiaini rosemary
1 tsp thyme
chopped parsley
salt
Cayenne pepper

Preparation (9 steps)

Chicken preparation

Wash the chicken thighs and place them on a plate with the skin facing down. Sprinkle generously with Cayenne pepper, making sure they are well covered. Turn the chicken pieces and sprinkle the skin side lightly. Let stand for about 15 minutes.

Vegetable preparation

Thermomix® Setting

5 sec/Speed 5

Coarsely chop ½ bell pepper, 5 celery stalks and 3 large white onions. Place the vegetables in the bowl and chop for 5 Sec./Stufe 5.

Chopped garlic

Thermomix® Setting

3 sec/Speed 7

Add 2 peeled cloves of garlic to the bowl and chop finely for 3 Sec./Stufe 7.

Sauté the vegetables

Thermomix® Setting

3 min/248°F/Speed 1 120

Add ¼ cup of peanut oil to the bowl with the chopped vegetables. Sauté for 3 Min./120°C/Stufe 1.

180

Flavor the vegetables

Thermomix® Setting

1 min/212°F/Speed 1 100

Add 1 ½ teaspoons of rosemary, 1 teaspoon of thyme and a handful of chopped parsley to the bowl. Cook for 1 Min./100°C/Stufe 1.

Brown the chicken and sausage

In a large skillet, heat some peanut oil. Flour the chicken thighs (mixing the flour with salt, Cayenne pepper, black pepper and garlic powder). Brown the chicken in the oil until golden. Remove the chicken from the pan. Add the sausage slices to the same pan and brown lightly.

Combine the ingredients

Transfer the sautéed vegetables from the bowl to a large pot. Add the sausage slices and the browned chicken. Add some water to moisten everything. Lower the heat, cover and simmer for about 30 minutes, stirring frequently.

Adding the rice

Thermomix® Setting

2 min/212°F/Speed 1 100 Reverse

Add 2 cups of washed white rice to the pot and incorporate it into the mixture. Cook for 2 Min./100°C/Stufe 1 in Gentle stirring mode.

120

Final cooking

Pour 45gr of beer and 2 ½ cups of water into the pot and mix well. Taste and adjust salt. Cover the pot and cook over low heat until the rice is tender (from 30 minutes to 1 hour), stirring occasionally.