A delightful and flavorful one-pot meal inspired by the classic Jambalaya, perfect for a hearty dinner.
Cut the chicken into bite-sized pieces and season with salt, cayenne pepper, and black pepper.
Ensure the chicken pieces are evenly sized for uniform cooking.
In a large pot, melt the butter over medium heat and brown the chicken pieces. Remove and set aside.
Don't overcrowd the pot; cook the chicken in batches if necessary.
Chop the onion and bell pepper, and mince the garlic.
Use a sharp knife for precise and safe chopping.
In the same pot, sauté the onion, bell pepper, and garlic until softened.
Stir frequently to prevent the garlic from burning.
Add the diced tomatoes and chilies to the pot, stirring to combine. Simmer for 10 minutes.
Simmering allows the flavors to meld together beautifully.
Return the chicken to the pot and add the sliced sausage. Cook until the chicken is tender.
Stir occasionally to ensure even cooking.
Stir in the rice and chopped green onions. Add enough water to cover the ingredients by about 1 inch.
Ensure the rice is evenly distributed in the pot.
Bring the mixture to a boil, then reduce the heat to low, cover, and cook for 30 minutes or until the rice is tender.
Avoid lifting the lid during cooking to retain steam.
Fluff the rice with a fork and serve hot. Enjoy your meal!
Let the dish rest for a few minutes before serving to enhance the flavors.
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