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Hey Mister, feed me!

Mardi Gras celebrates conspicuous consumption
Tommy Cool sports a large hat during the Nereids Mardi Gras parade Sunday in Bay St. Louis, Miss.
Chicken and Rice Jambalaya

Notes: If you like, garnish this dish with fresh cilantro sprigs and a chopped scallion and add fewer than 2 calories per serving. This dish gets better with time, so don’t hesitate to make it up to 24 hours in advance.
Start to finish: 30 minutes
Servings: 4


Ingredients:


4 large boneless, skinless chicken thighs, cut into 2-inch chunks (about 15 ounces)
Salt and ground black pepper
½ tablespoon olive oil
3-ounces chicken and turkey andouille sausage (such as Applegate Farms), cut in to 1-inch slices
1 teaspoon adobo powder
¼ teaspoon chipotle chili powder
1½ cups chopped yellow onions
1 cup chopped red bell pepper
2 cloves garlic, minced
2/3 cup reduced-sodium chicken broth
Two 8-ounce packages Miracle Rice, rinsed
½ cup canned black beans, drained

Method:


Season the chicken with salt and pepper.
In a large nonstick saute pan over medium-high, heat the oil. Once the oil has started to smoke, add the chicken. Brown the chicken for 2 to 3 minutes, turning the pieces once. Remove the chicken from pan and add the sausage, browning it for about 1 minute, turning the pieces once.
Add the adobo and chili powder and cook for 30 seconds. Add the onions, then reduce heat to medium-low and caramelize them slowly until soft and browned, about 6 to 8 minutes. Add the peppers and garlic and cook until soft, about another 2 minutes.
Add the browned chicken, broth, Miracle Rice and black beans. Bring to a simmer. Simmer, uncovered, over medium to low heat for about 5 minutes, or until the chicken is cooked through and the sauce is slightly thickened. Season with salt and pepper and divide between 4 serving bowls.
Nutrition information per serving: 233 calories; 8 g fat (30 percent calories from fat) (2 g saturated); 103 mg cholesterol; 13 g carbohydrate; 28 g protein; 4 g fiber; 862 mg sodium.

Hey Mister, feed me!

Tommy Cool sports a large hat during the Nereids Mardi Gras parade Sunday in Bay St. Louis, Miss.
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