Chicken Jambalaya

In this classic dish of New Orleans, both the chicken and the rice cook to a wonderfully tender finish. The peas and shrimp are added toward the end, emerging vividly colorful. A scattering of green onions and parsley added just before serving delivers a final fresh touch.

 

Chicken Jambalaya

 

3 1/2 lb. (1.75 kg.) skin-on, bone-in chicken thighs, trimmed of fat

Salt and freshly ground pepper

2 Tbs. olive oil

3 oz. (90 g.) cooked ham, diced

1 large yellow onion, chopped

1 green bell pepper, seeded and diced

3 cloves garlic, finely chopped

1 tsp. dried oregano

1/2 cup (4 fl. oz./125 ml.) white wine

1 can (15 oz./470 g.) diced tomatoes, drained

4 cups (32 fl. oz./1 l.) chicken stock, homemade or purchased

2 tsp. red wine vinegar

2 cups (14 oz./440 g.) long-grain white rice

2 cup (10 oz./315 g.) shelled fresh or thawed frozen peas

1/2 lb. (250 g.) medium shrimp in the shell

6 green onions, sliced

2 Tbs. coarsely chopped fresh flat-leaf parsley

2 lemons, cut into wedges

 

Oil the slow-cooker insert. Pat the chicken dry. Season generously all over with salt and pepper. In a large, heavy frying pan over medium-high heat, warm the oil. When the oil is hot, working in batches to avoid crowding, add the chicken and sear, turning as needed, until golden brown, about 8 minutes total. Transfer the chicken to a plate.

 

Pour off most of the fat from the pan and return it to medium-high heat. Add the ham, yellow onion, and bell pepper and saute until the vegetables start to color, about 7 minutes. Add the garlic and oregano and cook for 1 minute more. Stir in 1/2 teaspoon salt, several grinds of pepper, and the wine and stir to dislodge any browned bits on the pan bottom. Transfer the contents of the pan to the slow cooker. Add the tomatoes, stock and vinegar, then stir in the rice. Nestle the chicken in the rice, cover and cook on the low setting for 3 hours.

 

Uncover and check to be sure a little liquid is still visible at the bottom of the cooker. If it appears dry, add 1 tablespoon water. Scatter the peas and shrimp evenly over the top. Re-cover and cook until the shrimp are pink, the chicken is cooked through and the rice is tender, 15-20 minutes more.

 

Transfer the contents of the cooker to warm individual plates or a platter and scatter the green onions and parsley over the top. Squeeze some lemon juice over the top and arrange the remaining lemon wedges around the rim of the plate or platter. Serve at once. Serves 6.