Chicken and Sausage Jambalaya
2 3/4 lb chicken meat (white and dark), chopped
1 pound smoked kielbasa, sliced
2 tablespoons vegetable oil
1 medium sweet yellow onion, chopped
1 small green bell pepper, chopped
1 large celery stalk, chopped
1 large garlic clove, finely chopped
1 (14- to 16-oz) can diced tomatoes in juice, drained
1 3/4 cups low-sodium chicken broth (14 fl oz)
1 1/4 cups water
1/2 teaspoon salt
1/2 teaspoon cayenne
2 cups long-grain white rice
1/2 cup green onions (white and green parts), chopped
Cut chicken into 1-inch pieces, then slice kielbasa into 1/4-inch thick disks.
Heat oil in a heavy stock pot over moderately high heat until hot (but not smoking).
Add onion, bell pepper, and celery, stirring frequently, until onion begins to brown, about 5 minutes. Add garlic and cook, stirring, 30 seconds.
Add chicken, sausage, tomatoes, broth, water, salt, and cayenne and bring to a boil, covered, over high heat. Stir in rice and bring to a full rolling boil. Cover pot, then cook over low heat until rice is tender and liquid is absorbed, about 20 minutes. Let stand off heat, covered, 5 minutes.
Stir in green onions and serve.