New Orleans Jambalaya (One-Pot Chicken, Sausage and Rice)

• 2 tbsp Olive oil
• 600 g Chicken thighs, boneless, skinless
• 1 ½ tsp Fine sea salt
• ½ tsp Black pepper
• 250 g Andouille sausage
• 1 medium Yellow onion
• 2 pieces Celery
• 1 medium Green pepper
• 3 cloves Garlic
• 2 tsp Smoked paprika
• 1 tsp Dried thyme
• 300 g Long-grain white rice
• 400 g Canned chopped tomatoes
• 750 ml Chicken stock, low-salt if possible

1. Heat the olive oil in a large Dutch oven over medium-high heat. Season the chicken thighs with the fine sea salt and black pepper, then brown for 4 to 5 minutes, turning once, until lightly golden (they do not need to be cooked through). Transfer to a plate.
2. Add the andouille sausage to the pot and cook for 2 to 3 minutes until it starts to colour and release its fat. Add the onion, celery and green pepper and cook for 6 to 8 minutes, stirring, until softened and glossy. Stir in the garlic for 30 seconds until fragrant.
3. Stir in the smoked paprika and dried thyme for 20 to 30 seconds. Add the long-grain white rice and stir well for 1 minute so the grains are coated. Tip in the canned chopped tomatoes and scrape up any browned bits from the base of the pot.
4. Pour in the chicken stock and bring to a steady simmer. Nestle the chicken back into the pot along with any juices, then reduce the heat to low and cover. Cook for 20 minutes, keeping the simmer gentle.
5. Remove the lid and cook for a further 5 to 8 minutes until the rice is tender and most of the liquid has been absorbed; if it looks dry before the rice is ready, add a splash of stock and continue. Turn off the heat, cover again, and rest for 5 minutes. Fluff with a spoon and taste for seasoning before serving.

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