It was another clean-out-the-fridge night, as I’m trying to avoid grocery shopping before payday. I knew I had two leftover chicken thighs , half a package of kielbasa and canned tomatoes (turns out I was wrong about that one). I figured some sort of jambalaya-type thing would do the trick.
2 leftover spicy grilled chicken thighs (any cooked chicken would be fine here)
half a package kielbasa
about 2 cups of uncooked rice (probably less – I made two servings in the rice cooker)
a handful of baby carrots, cut into pieces
1/4 cup frozen peas, defrosted
handful of baby spinach
about 1/4 cup premade tomato sauce (I wanted to use canned tomatoes but I was out)
about half a can of chicken broth
some pearl onions, chopped
1 clove garlic, chopped
gumbo file
cajun spice
sriracha sauce
Hungarian paprika
vegetable oil
Prepare rice in rice cooker. While that’s happening. saute onion and garlic for one minute in veggie oil – add kielbasa to pan and brown. Add chicken and sautee another minute or two. Do the same for carrot and spinach. Set aside.
By this time, your rice is probably ready. In a large pot, combine rice with chicken/sausage mixture. Add tomato sauce, chicken broth, and spices – bring to a boil (I used a dash of file, a bit of paprika and a good amount of cajun spice). Simmer for a couple minutes after adding a squirt of sriracha. Serve.
