Chicken Jambalaya

2 teaspoons canola oil

1 cup andouille sausage, cut in chunks

1 cup onion, chopped

1 celery rib, chopped

1 green bell pepper, coarsely chopped (remove and discard seeds)

6 chicken thighs, boneless and skinless, cut into 1-inch chunks

½ teaspoon cayenne pepper

1 teaspoon thyme, minced

1 teaspoon oregano, minced

1 teaspoon salt

½ teaspoon black pepper

2 cloves garlic, minced

1 can (14 ounces) whole, peeled plum tomatoes, with juice

1 can (14 ounces) tomato sauce

2 cups chicken broth

4 green onions, chopped

1 cup uncooked long-grain rice

In a large saucepan, warm canola oil over medium heat. Add sausage; saute until crisp on the edges, about 8 minutes. Stir in onion, celery and green pepper; saute until tender, about 5 minutes.

Increase heat to medium-high, add chicken thighs and saute until lightly browned, about 8 minutes. Reduce heat to medium; stir in cayenne pepper, thyme, oregano, salt, pepper and garlic. Continue sauteing about 3 more minutes.

Stir in tomatoes with their juices, tomato sauce, chicken broth, green onions and rice. Bring to a simmer; reduce heat to very low, cover and cook for 20 minutes, until rice is tender.

Serves four.

Adapted from eatchicken.com