I made this for Father's Day dinner and it was really delicious and comforting. I served this with Ina Garten's Cheddar Jalapeno Cornbread, substituting goat's milk for the milk and cooking some without the cheese for my little guy with milk allergies.
A Northern Girl's Take on Jambalaya
6 to 8 bone-in, skin-on chicken thighs
1 Tbsp olive oil
1 pound Andouille sausage, cut into bite sized chunks
1 onion, minced
2 cloves garlic, minced
1 Tbsp chili powder
1 tsp smoked paprika
1 tsp dried thyme
1/4 tsp chipotle chili powder
2 cups Texas basmati brown rice
4 cups chicken stock
salt and pepper
Salt and pepper both sides of chicken thighs. Heat oil over medium high heat in a large dutch oven or large deep skillet. Add chicken skin side down and brown for about 8 minutes. Turn and brown on the other side for about 5 minutes. Remove chicken from the pan. Peel the skin off the thighs and discard. Set chicken aside. Add diced onion to the pan and saute until deep golden brown and beginning to crisp on the edges. Add all the spices and garlic and saute until fragrant, about 30 seconds. Add the rice and stir to coat with oil and spices. Pour chicken stock over rice and nestle reserved chicken thighs and sausage in the pan. Bring to a simmer over medium high heat, reduce to low and cover, simmering until most of the juices are absorbed and the rice is tender, about 45 minutes for the Texmati brown rice. Serve with cornbread and Tabasco for a little extra kick.