Jerk Chicken Jambalaya Recipe
Jerk – Andouille Rubbed Sausage Chicken Thigh Jambalaya, Served with Lobster Broth Dirty Brown Rice
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Ingredients
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Main Ingredients
Jerk Marinade
Method
Preparation
- 1
- 2
Marinate the Chicken
Add the chicken thighs to the marinade, ensuring they are fully coated. Cover and refrigerate for at least 30 minutes, or up to 4 hours for maximum flavor.
- 3
Prepare the Ingredients
Chop the green bell pepper, red onion, and garlic cloves finely. Set aside.
Cooking
- 4
Cook the Sausage
In a large skillet or Dutch oven, heat a tablespoon of olive oil over medium heat. Add the sliced Andouille sausage and cook until browned, about 5 minutes. Remove and set aside.
- 5
Cook the Chicken
In the same skillet, add the marinated chicken thighs. Sear on both sides until golden brown, about 4-5 minutes each side. Remove and set aside.
- 6
- 7
Combine Rice and Broth
Add the brown rice to the skillet and stir to combine. Pour in the lobster broth and bring to a boil.
- 8
Simmer
Reduce heat to low, add back the chicken and sausage, cover, and let simmer for 20-25 minutes, or until the rice is cooked and has absorbed most of the liquid.
- 9
Garnish and Serve
Once cooked, fluff the jambalaya with a fork. Serve garnished with chopped cilantro and lime wedges.