Bead-Worthy Sausage and Chicken Jambalaya

This classic New Orleans dish is great at a Mardi Gras party, but try making it for another special occasion. These bold flavors and warmth will be a great to addition to a variety of fun filled parties! We love the idea of serving this at a tailgate with our friends or a casual nigh in watching movies with a small group of friends! No matter what size your gathering is, this is sure to be an enticing entree!

Ingredients

2 tablespoons olive oil
1 3 1/2-to 4-pound chicken, cut into 8 pieces
2 cups chopped onions
2 cups chopped green bell peppers
1/4 cup chopped fresh parsley
1 tablespoon minced garlic
2 pounds kielbasa or other fully cooked smoked sausage, cut into 1/2-inch-thick
slices
2 bay leaves
2 teaspoons chili powder
1 teaspoon dried thyme
3/4 teaspoon (or more) cayenne pepper
1/4 teaspoon ground cloves
3 cups long-grain white rice
6 cups canned low-salt chicken broth

Directions

Heat oil in heavy large pot over high heat. Working in batches, add chicken and cook until brown on all sides, about 8 minutes per batch. Transfer chicken to platter.

Reduce heat to medium-high; add onion, bell peppers, parsley and garlic to pot. Saut until onions are tender, about 5 minutes. Add sausage, bay leaves, chili powder, thyme, cayenne pepper and cloves; saut until spices are fragrant and flavors blend, about 5 minutes. Add rice; stir to coat. Pour broth over rice mixture in pot.

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. Remove bay leaves. Season with salt, pepper and more cayenne pepper, if desired. Serve hot.