Chicken & Smoked Sausage Jambalaya

• порції: 4-6

Інгредієнти

1 lb (450 g) boneless, skinless chicken thighs

Kosher salt and freshly ground black pepper

¾ lb (340 g) fully cooked smoked sausage

1 each large red and green bell pepper

1 large yellow onion

2 ribs celery

6 tablespoons (90 ml) vegetable oil

3 cloves garlic, minced

2½ teaspoons Old Bay seasoning

1 teaspoon garlic powder

½ teaspoon dried thyme

½ teaspoon smoked paprika

1 ½ cups (300 g) long-grain white rice

2 tablespoons tomato paste

1 can (28 oz/800 g) crushed tomatoes

1 ½ cups (350 ml) chicken stock

Chopped fresh cilantro leaves, for serving

Напрямки

Cut the chicken into 1-inch (2.5-cm) cubes and season it with salt and pepper. Cut the sausage on the diagonal into ¼-inch (6-mm) slices; set aside. Seed and coarsely chop the bell peppers, coarsely chop the onion, and cut the celery on the diagonal into ½-inch (12-mm) slices; set aside.

Select Sauté on the Instant Pot® and heat 3 tablespoons (45 ml) of the oil. Working in batches, brown the chicken on both sides, about 1 minute per side. Transfer to a plate as browned. Add the sausage to the pot and cook, stirring frequently, for 1 minute. Add the bell peppers, onion, celery, and garlic and drizzle with the remaining 3 tablespoons (45 ml) oil. Add the Old Bay seasoning, garlic powder, thyme, and smoked paprika and stir to combine. Cook, stirring occasionally, until the vegetables soften slightly, about 3 minutes. Add the rice, tomato paste, tomatoes, stock, and reserved chicken and bring to a boil.

Press the Cancel button to reset the program.

Lock the lid in place and turn the valve to Sealing. Press the Pressure Cook button and set the cook time for 8 minutes at high pressure.

Let the steam release naturally. Carefully remove the lid, and press the Cancel button to reset the program. Select Sauté and cook, stirring frequently, until slightly thickened, about 5 minutes.

Ladle the jambalaya into bowls, sprinkle with cilantro, and serve.

Нотатки

From "Everyday Instant Pot"