|(Click to enlarge)|
1 large onion (chopped)
1 red pepper (diced)
4 cloves of garlic (minced)
2 tsp chili powder (plus more for dusting the chicken)
1 tsp thyme (dried, double if fresh)
3/4 tsp cayenne pepper (this makes it a bit hot, but that's my excuse to drink an extra beer)
1 tsp salt (plus more for the chicken)
1 tsp black pepper (plus more for the chicken)
1 tsp white pepper
2 cups white rice
2 cups chicken broth
First you want to season the chicken breasts with salt, black pepper and chili powder. Brown them well on each side in some olive oil over medium-high heat. Remove from the heat and cut into bite-sized chunks.
In a large pot heat tbsp olive oil over medium-high heat. When the oil starts to shimmer add the onions, green and red pepper, parsley and garlic. Stir and cook until the onions start to soften, about three minutes. Add all the remaining seasonings and the sausage and stir well. Continue to cook until the seasonings are fragrant and the aromas blend, about 5 minutes.
If you're using a stainless steel pot or some other non-non-stick pot like me, you've probably got some nice crud on the bottom of your mix now. Don't worry, that's a good thing. Put a big spash of white wine in there and scrape those bits off the bottom. Think of them as flavor crystals. This is called de-glazing. It is your friend.
At this point, it's important to know if you're using regular rice or something like Minute Rice. If you're using plain old white rice, add it to the pot now and stir to coat. Otherwise, set the rice aside until you add the shrimp later.
Add the chicken broth, then the chicken, pressing it down so that it is submerged in the liquid. Bring everything to a boil. Cover and simmer (reducing the heat to low) for about 30 minutes. This should be enough time to finish cooking your chicken as well as letting all the ingredients get to know each other, like a hollywood hottub party.
C'est une recette libre, se plaindre d'arrêt.