Chicken Jambalaya

Recipe adapted from Joy of Cooking

Ingredients

• 2 pounds boneless, skinless chicken thighs and breasts, cut into 2-inch chucks
  
• Kosher salt and black pepper
  
• 2 tablespoons canola oil
  
• 12 ounces of rope smoked turkey sausage, sliced into rounds
  
• 1 large onion, chopped
  
• ½ cup celery, diced
  
• 1 garlic clove, minced
  
• 1 cup gluten-free brown rice couscous
  
• 2 tablespoons tomato paste
  
• ¼ to 1 teaspoon red pepper flakes
  
• 2 cups boiling water
  
• 1 (14 ½ ounce) can diced tomatoes, in their juices
  
• ¼ teaspoon dried thyme
  
• 1 bay leaf
  

Directions

1. In a large, deep-dish skillet, heat canola oil over medium heat. Season the chicken with salt and pepper. Brown the chicken, turning often, for about 10 minutes. Add the sausage and cook an additional 5 minutes. Drain the chicken and sausage on a plate, reserving 3 tablespoons of drippings in the skillet.
   
2. Add the onion, celery, and garlic to the skillet. Season with 1 teaspoon of kosher salt and ¼ teaspoon of black pepper. Cook until tender, about 8 minutes.
   
3. Add the couscous, tomato paste, and red pepper flakes. Stir together and cook for 1 minute. Add the water, tomatoes, thyme, bay leaf, 1 teaspoon kosher salt, and ¼ teaspoon black pepper. Stir and bring to a boil. Cover and reduce heat to a simmer. Cook for 20 minutes. Uncover and cook for an additional 5 minutes. Serves 6 to 8.
   

Note: You can substitute long-grain white rice in place of the gluten-free brown rice couscous.

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