Quick Chicken Jambalaya

• portions: 4 servings

Ingrédients

2 tablespoons, Worcestershire sauce

1 tablespoon, tomato paste

1 tablespoon, ketchup

2 teaspoons, Louisiana seasoning, divided

1 1/2 cups, long-grain white rice

2 tablespoons, extra-virgin olive oil

1 pound, boneless, skinless chicken thighs, trimmed and cut into 1-inch pieces

8 ounces chicken, andouille sausage, sliced ¼ inch thick

1 , green bell pepper, stemmed, seeded, and chopped

4 , scallions, white and green parts separated and sliced thin

Instructions

Combine Worcestershire, tomato paste, ketchup, and ½ teaspoon Louisiana seasoning in bowl; set aside. Bring 3 quarts water to boil in large saucepan over high heat. Add rice and cook, stirring occasionally, until just tender, about 12 minutes. Drain rice in fine-mesh strainer and rinse.

Heat oil in 12-inch nonstick skillet over medium-high heat until just smoking. Add chicken, andouille, bell pepper, scallion whites, and remaining 1½ teaspoons Louisiana seasoning and cook, stirring occasionally, until chicken is cooked through and beginning to brown, 8 to 10 minutes.

Add rice and Worcestershire mixture to skillet and cook, stirring frequently, until mixture is heated through and fully combined, about 5 minutes. Stir in scallion greens and serve.

Nutrition

• Calories: 2664