Honey Garlic & Chicken Brown Jambalaya (Dutch Oven)

A modified Cajun "Brown" Jambalaya using chicken breast and honey garlic sausage. Optimized for cast iron Dutch ovens to create a deep, caramelized fond without drying out the meat.

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

1. ​Toss chicken chunks with salt. Heat oil in a heavy Dutch oven over high heat.

Step 2

​Flash-sear chicken chunks for 90 seconds until a brown crust forms. Remove while still raw in the middle and set aside on a plate.

Step 3

​Reduce heat to medium-high. Add loose sausage in large golf-ball-sized clumps. Brown for 2 minutes, then remove sausage nuggets once glazed. Do not let the honey burn.

Step 4

​Immediately add onions. Use their moisture to scrape and "lift" the sticky honey and chicken fond off the bottom of the pot.

Step 5

​Add celery and green pepper. Sauté until the pot bottom is clean and veggies are soft. Add pinch of salt.

Step 6

​Stir in garlic, bay leaf, thyme, paprika, and black pepper. Stir for 30 seconds.

Step 7

​Add dry rice. Stir for 2 minutes to coat every grain in the flavored oils.

Step 8

Turn the burner OFF. ​Pour in boiling water/stock. Stir once to ensure no rice is stuck to the bottom.

Step 9

Place par-cooked chicken and sausage nuggets (plus plate juices) on top of the rice and let the pot sit undisturbed for 30 minutes.

Step 10

Bring dish to a rapid boil. Cover, turn burner to LOW and cook, covered, for exactly 7 minutes.

Step 11

​Turn burner OFF. Open lid and scrap down sides (they are easy to clean due to steaming) to reduce burning.

Step 12

​Cover and bake in a 235°C (460°F) oven for 25 - 30 minutes.

Step 13

​Remove from oven and let rest, covered, for 5 minutes.

Step 14

​Fluff gently to incorporate the meat and the caramelized bottom crust.