Hale and Hearty Brown Rice Jambalaya
This traditional dish is made healthier by replacing the commonly used white rice with brown. Low in fat and sodium-free, brown rice is an excellent source of magnesium, potassium and dietary fiber. To kick-up the heat, substitute spicy chorizo for the smoked sausage or add more cayenne pepper.
| Chicken and Sausage | ||
| 6 lbs | chicken pieces | 2.8 kg |
| 3/4 cup | olive oil | 175 mL |
| 3 lbs | smoked sausage, cut into 1/2 inch (1 cm) pieces | 1.5 kg |
Over medium-high heat, brown the chicken pieces in the olive oil in a large heavy shallow pan, working in batches. When the chicken is brown remove to a tray and set aside.
Add the sausage to the pan and cook until browned.
| Vegetables | ||
| 6 cups | chopped onion | 1.5 L |
| 6 cups | chopped celery | 1.5 L |
| 6 cups | chopped green pepper | 1.5 L |
| 12 | garlic cloves, finely chopped | 12 |
Add the onion, celery, green pepper and garlic to the pan and cook
until soft but not brown.
| Rice | ||
| 6 cups | U.S. long grain brown rice | 1.5 L |
| 4.5 quarts | chicken stock | 4.5 L |
| 1-1/2 tsp | each of salt and ground black pepper | 7 mL |
| 1-1/2 tsp | cayenne | 7 mL |
Add the rice and stir to combine.
Add the stock, salt, pepper and cayenne and bring to a boil.
Place the chicken pieces into the rice, cover and cook over low heat for 30 minutes or until liquid is absorbed and the chicken is cooked.
| Garnish | ||
| 3 cups | chopped fresh cilantro | 750 mL |
| 2 | sliced jalapeño peppers | 2 |
Remove from the heat, stir in the cilantro, cover and let rest for 10 minutes prior to serving.
Garnish with sliced jalapeños just before serving.
YIELD: 24 SERVINGS
Source www.riceinfo.com.
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