Ingredients
The following ingredients have 4 Servings
- 1 can (28 oz.) whole tomatoes with herbs and spices (such as San Marzano), juice reserved
- 2 tbsp. olive oil, or more as needed
- 1 cup red onions, diced
- 1/2 cup celery rib, diced
- 1 cup red peppers, diced
- 2 large cloves garlic, pressed
- 2 large boneless skinless chicken breasts, cubed (about 1 1/2 cups)
- 1 cup cooked ham, cubed (see Recipe)
- 1 cup sausage (such as andouille, chorizo or garlic), thinly sliced and quartered
- 1 1/4 cups uncooked rice, such as Basmati
- 2 1/2 cups liquid (amount of reserved tomato juice + chicken broth) (Footnote #1)
- 1/2 tsp. hot paprika
- 1/2 tbsp. chili powder (Footnote #2)
- 1/8 tsp. cayenne pepper, or more to taste if you want "hotter"
- 2 tsp. Worcestershire sauce
- 1/2 tsp. ground thyme
- 1/2 tsp. dried basil
- 1/2 tsp. gumbo file
- 1 tsp. hot sauce, such as Cholula®
- 1/2 tsp. raw sugar (substitute brown sugar)
- 10-15 large pickled jalapeño peppers, quartered (Footnote #3)
Instruction
- In a medium bowl, add tomatoes without the juice; reserve the juice. Gently crush them with your hands and using a slotted spoon, scoop the tomatoes over to another bowl; reserve this juice as well.
- In a large saucepan over medium heat, add oil. When it shimmers, add onions and celery; sauté for 3 minutes. Add red peppers and cook for 3 minutes as well. Add garlic and sauté for only 1 minute. Add chicken and cook until no longer pink - at this stage, it might need more oil to prevent it from burning.
- Stir in ham and sausage before adding the rest of the ingredients; rice, reserved tomato juice (*see footnote), broth, crushed tomatoes, paprika, chili powder, cayenne pepper, Worcestershire sauce, thyme, basil, gumbo file, hot sauce, sugar and jalapeño peppers.
- Stir well and bring to a boil. Cover, reduce the heat to medium-low and simmer for 15 to 18 minutes or until most of the liquid is absorbed and the rice is tender.
- Remove from the heat, stir and let it rest for 5 minutes before serving.
