Jambalaya Magnifique!

Total Time: 1 hr 15 mins Preparation Time: 30 mins Cook Time: 45 mins

Ingredients

• Servings: 18
• 6 tablespoons olive oil
• 2 boneless skinless chicken breasts, cut into 1 inch cubes
• 2 cups onions, chopped
• 2 cups green bell peppers, chopped
• 2 cups red bell peppers, chopped
• 3 celery ribs, chopped
• 1/8 cup dried parsley
• 8 minced garlic cloves
• 1 (32 ounce) can tomatoes, crushed with liquid
• 1 lb andouille sausage, cut into 1/2-inch-thick slices
• 1 lb ham
• 2 bay leaves
• 2 teaspoons dried ancho chile powder
• 1 teaspoon dried thyme
• 3/4 teaspoon cayenne pepper (or more)
• 1/4 teaspoon ground cloves
• 3 cups long-grain rice
• 2 1/2 cups low sodium chicken broth
• 1 (12 ounce) bottle beer

Recipe

• 1 heat oil in heavy large pot over high heat.
• 2 working in batches, add chicken and cook until brown on all sides, about 8 minutes per batch.
• 3 transfer chicken to platter.
• 4 reduce heat to medium-high; add onion, bell peppers, parsley and garlic to pot. sauté until onions are tender, about 5 minutes. add sausage, ham, tomatoes, bay leaves, chili powder, thyme, cayenne pepper and cloves; sauté until spices are fragrant and flavors blend, about 5 minutes. add rice; stir to coat.
• 5 pour broth and beer over rice mixture in pot.
• 6 add chicken; press to submerge in liquid. bring to boil. reduce heat to low, cover and cook until liquid is absorbed, rice is tender and chicken is cooked through, about 35 minutes.
• 7 remove bay leaves. season with salt, pepper and more cayenne pepper, if desired. serve hot.