Smoky Jambalaya with Chipotle and Ale
44 people added this to their Recipe Box
This recipe makes 8 servings
Nutritional Info |
|
|---|---|
| Per each of 8 servings: about | - |
| cal | 522 |
| pro | 45 g |
| total fat | 18 g |
| sat. fat | 5 g |
| carb | 41 g |
| fibre | 2 g |
| chol | 207 mg |
| sodium | 928 mg |
| % RDI: | - |
| calcium | 7 |
| iron | 29 |
| vit A | 13 |
| vit C | 43 |
| folate | 15 |
Smoky chipotle pepper and sausages round out the brown ale in this spicy one-pot dish. Serve with the same beer that went into the meal.
Ingredients
- 2 tbsp vegetable oil
- 8 boneless skinless chicken thighs, (about 2-1/2 lb/1.25 kg)
- 1 onion, chopped
- 2 stalks celery, chopped
- 1 sweet green pepper, chopped
- 3 garlic cloves, minced
- 3 smoked sausages, (about 8 oz/250 g total), cut in chunks
- 1/4 cup all purpose flour
- 1/2 tsp salt
- 1 can tomatoes
- 1-1/2 cups long grain rice
- 1-1/2 cups Brown ale or amber ale or red ale
- 1 cup chicken stock
- 1 chipotle pepper, minced
- 1 tsp adobo sauce
- 1 lb large shrimp, peeled and deveined
- 2 tbsp chopped fresh parsley
Preparation
In large shallow Dutch oven, heat oil over medium-high heat; brown chicken and transfer to plate.
Add onion, celery, green pepper, garlic and sausages to pan; cook, stirring often, until onion is softened, about 3 minutes. Sprinkle with flour and sa< cook, stirring, until mixture is coated, about 2 minutes.
Add tomatoes, rice, ale, stock, chipotle pepper and adobo sauce, stirring and scraping up brown bits from bottom of pan. Return chicken and accumulated juices to pan and bring to boil; reduce heat, cover and simmer, stirring occasionally, until juices run clear when chicken is pierced and rice is tender, 25 minutes.
Stir in shrimp; cook, covered, until pink, 2 to 3 minutes. Sprinkle with parsley.
Add onion, celery, green pepper, garlic and sausages to pan; cook, stirring often, until onion is softened, about 3 minutes. Sprinkle with flour and sa< cook, stirring, until mixture is coated, about 2 minutes.
Add tomatoes, rice, ale, stock, chipotle pepper and adobo sauce, stirring and scraping up brown bits from bottom of pan. Return chicken and accumulated juices to pan and bring to boil; reduce heat, cover and simmer, stirring occasionally, until juices run clear when chicken is pierced and rice is tender, 25 minutes.
Stir in shrimp; cook, covered, until pink, 2 to 3 minutes. Sprinkle with parsley.
Additional information : Tip: Chipotle peppers are smoked jalapeños packed in adobo sauce, which is a tangy pepper purée.
Source : Canadian Living Magazine: May 2003
- Keywords : Main Course; One-Pot; Chicken; Sausages; Rice; Shrimp; Beer; Chicken broth/stock;
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