Chicken and Sausage Jambalaya

Peppers and Creole spices make this N’awlins favorite pop—who would believe it was made in an oven bag? Recipe courtesy of Reynolds MORE+ LESS-

By Betty Crocker Kitchens

September 9, 2016

Reynolds® Oven Bag, Large Size

tablespoon flour

to 2 tablespoons Creole seasoning

teaspoon dried thyme leaves

boneless, skinless chicken thighs, cut into 1-inch cubes

1/2

lb. fully cooked andouille sausage, sliced 1/4-inch

can (14.5 oz.) diced tomatoes with basil, garlic and oregano

cup long grain parboiled rice

medium red bell pepper, chopped

medium onion, chopped

can (14.5 oz.) chicken broth

green onions, chopped, if desired

Frank's™ RedHot™ Original cayenne pepper sauce, if desired

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1

Preheat oven to 400ºF. Add flour, Creole seasoning and thyme to Reynolds® Oven Bag; shake to blend. Place bag in 13x9x2-inch pan.
2

Add chicken, sausage, tomatoes, rice, bell pepper, and onion to oven bag; turn several times to coat ingredients with seasonings. Arrange ingredients in even layer in bag. Fold down bag opening two times to hold it open; set aside.
3

Microwave broth in a medium microwave-safe bowl or measuring cup for about 2 minutes on high power until broth is very hot. Carefully pour or ladle both over ingredients in oven bag. Carefully unfold bag opening.
4

Close bag with nylon tie. Cut six 1/2-inch slits in top. Tuck ends of bag in pan.
5

Bake 30 to 35 minutes, until chicken reads 170ºF on meat thermometer and rice is done. Let stand 5 minutes. Carefully cut top of bag open; stir with rubber scraper or spoon. Garnish servings with chopped green onions and add hot sauce, if desired.

Reynolds® Oven Bag Tips: • To easily cut chicken thighs into cubes, open them and place flat on a cutting board to cut with knife OR use kitchen shears to cut into cubes.