Chicken and Sausage Jambalaya

Step 1

Combine rice and 1 1/2 cups water in a heavy-bottomed pot; bring to a boil. Reduce heat and simmer, covered, until liquid has been absorbed (17 minutes total).

Step 2

Wash and dry chicken and cut chicken into bite-size pieces. Slice sausage thin. Saute chicken and sausage in the sausage's own fat until chicken is brown on both sides; remove and set aside.

Step 3

Chop whole peppers and onion.

Step 4

Wipe out all but a thin coating of fat from the pot. Saute the peppers and onions until onions begin to soften.

Step 5

Meanwhile, mince garlic and add to pot. Wash, dry and chop thyme.

Step 6

When onion has softened, add the tomato puree, wine, chicken stock, hot pepper flakes and thyme along with chicken and sausage. Reduce heat to simmer, cover and continue to cook until flavors are completely blended, just a few minutes.

Step 7

When rice is cooked, add to pot and stir in. Season with salt and pepper and serve with some crusty bread.