Recipe: Chicken and Sausage Jambalaya for Two (New York Times, 1990's)

CHICKEN AND SAUSAGE JAMBALAYA FOR TWO

3/4 cup long grain rice, uncooked
1 1/2 cups water
4 ounces skinless boneless chicken breast, cut in bite-sized pieces
4 ounces low-fat spicy chicken or turkey sausage, thinly sliced
16 ounces mixed red and green bell peppers, chopped (to make 4 cups)
8 ounces chopped onion (or 1 2/3 cups)
2 cloves garlic, minced
2/3 cup no-salt tomato puree
1/3 cup dry white wine
1 cup no-salt chicken broth or stock
1/4 teaspoon hot pepper flakes
2 or 3 sprigs thyme (1 2/3 tablespoons chopped)
1/8 teaspoon salt
Freshly ground black pepper, to taste
Crusty bread (for serving)

Combine rice and 1 1/2 cups water in a heavy bottomed pot; bring to a boil. Reduce heat and simmer, covered, until liquid has been absorbed (17 minutes total).

Saute chicken and sausage in the sausage's own fat until chicken is brown on both sides; remove and set aside.

Wipe out all but a thin coating of fat from the pot. Saute the peppers and onions until onions begin to soften. Meanwhile, add garlic to pot.

When onion has softened, add the tomato puree, wine, chicken stock, hot pepper flakes and thyme along with chicken and sausage. Reduce heat to simmer, cover and continue to cook until flavors are completely blended, just a few minutes.

Add the cooked rice to pot and stir in. Season with salt and pepper and serve with some crusty bread.

Makes 2 servings
Adapted from source: New York Times, June 15, 1994