Microwave Chicken Jambalaya

Recipe Ingredients

6		Chicken thighs - skinned, boned
		Or
1 1/4 lbs	567g / 20oz	Chicken breasts - skinned, boned
2 tablespoons	30ml	Vegetable oil
1 1/2 cups	93g / 3.3oz	Onion - coarsely chopped
4		Green onions - thinly sliced
1/2 lb	227g / 8oz	Andouille smoked sausage
		Or
		Kielbasa - cut into 1/2 -inch chunks
1 1/2		Red bell peppers - seeded, chopped 1/4-inch dice
1 1/2 cups	355ml	Chicken stock
10		Peeled garlic cloves - smashed
1 tablespoon	15ml	Chili powder
1 teaspoon	5ml	Dried thyme
1 teaspoon	5ml	Dried oregano leaves
1 tablespoon	15ml	Dried basil leaves
1/4 teaspoon	1.3ml	Mace
1/4 teaspoon	1.3ml	Cayenne powder
1		Cloves
1		Bay leaf
1 teaspoon	5ml	Kosher salt
1/2 teaspoon	2.5ml	Freshly ground black pepper

Recipe Instructions

Cut thighs into 1-inch cubes. Heat oil uncovered in a 12-by-8-by-2-inch microwave-safe pan for 2 minutes on high. Stir in onions and green onions.

Cook, uncovered, for 5 minutes on high to soften. Stir in sausage, red peppers, stock, garlic, chili powder, thyme, oregano, basil, mace, cayenne, cloves and bay leaf. Cover tightly with plastic wrap and cook 10 minutes on high. Stir in chicken, cover with a dry paper towel and cook 10 minutes on high, stirring once.

Remove bay leaf. Taste, add salt and pepper and adjust seasonings. Ladle into individual bowls over rice pilaf.

Source:
The Portland Oregonian

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