Chicken and Rice Jambalaya

4 large boneless, skinless chicken thighs, cut into 2-inch chunks (about 15 ounces)

Salt and ground black pepper

½ tablespoon olive oil

3 ounces chicken and turkey andouille sausage (such as Applegate Farms), cut in to 1-inch slices

1 teaspoon adobo powder

¼ teaspoon chipotle chili powder

1½ cups chopped yellow onions

1 cup chopped red bell pepper

2 cloves garlic, minced

⅔ cup reduced-sodium chicken broth

2 packages (8 ounces each) Miracle Rice, rinsed, see note

½ cup canned black beans, drained

Season the chicken with salt and pepper.

In a large nonstick saute pan over medium-high, heat the oil. Once the oil has started to smoke, add the chicken. Brown the chicken for 2 to 3 minutes, turning the pieces once. Remove the chicken from pan and add the sausage, browning it for about 1 minute, turning the pieces once.

Add the adobo and chili powder and cook for 30 seconds. Add the onions, then reduce heat to medium-low and caramelize them slowly until soft and browned, about 6-8 minutes. Add the peppers and garlic and cook until soft, about another 2 minutes. Add the browned chicken, broth, Miracle Rice and black beans. Bring to a simmer. Simmer, uncovered, over low to medium heat for about 5 minutes, or until the chicken is cooked through and the sauce is slightly thickened. Season with salt and pepper and divide between 4 serving bowls.

Serves four.

Cook’s notes: If you like, garnish this dish with fresh cilantro sprigs and a chopped scallion and add fewer than 2 calories per serving. This dish gets better with time, so don’t hesitate to make it up to 24 hours in advance.

@Recipe nutrition:Nutrition values per serving: 233 calories, 8 g fat (2 g saturated), 13 g carbohydrates, 4 g fiber, 28 g protein, 103 mg cholesterol, 862 mg sodium.

Rocco DiSpirito