Cucina Archive · Secondo
Three meats browned down with tomato paste, then the trinity, then rice cooked into the whole thing in one covered pot.
C08 · Developed formula · yields One large pot
| Olive oil | 2 Tbsp | |
|---|---|---|
| Tasso ham | 1 lb | |
| Boneless chicken thighs | 1 lb | |
| Smoked andouille sausage | 1 lb | sliced |
| Tomato paste | 2 Tbsp | cooked out 5 to 8 minutes |
| Medium onion | 1 | chopped |
|---|---|---|
| Bell pepper | 1 | green or red, chopped |
| Celery | 2 to 3 stalks | chopped |
| Garlic | 3 to 4 cloves | minced |
| Fresh thyme | 1 tsp | |
| Paprika | 2 tsp | |
| Cajun spice | 2 Tbsp | |
| Diced tomatoes | 1 can, 14.5 oz | with the juices |
| Salt and pepper | to taste |
| Long-grain rice | 2 cups | |
|---|---|---|
| Chicken broth | 2 cups | |
| Bay leaves | 2 to 3 |
Brown the chicken and sausage. Add the tomato paste and cook it 5 to 8 minutes, then remove everything and set it aside.
To the same pot add the onion, bell pepper and celery. Saute 5 to 7 minutes until softened, then the garlic and thyme for a minute more.
Stir in the paprika, Cajun spice, salt and pepper and cook about two minutes. Add the diced tomatoes with their juices and mix.
Return the meat. Add the rice, broth and bay leaves and stir.
Bring to a boil, drop to low, cover, and simmer 30 to 35 minutes until the rice has taken up the liquid.
The tomato paste is cooked with the meat rather than added to the liquid, which is where the colour and most of the depth come from.
Two cups of rice to two cups of broth is tight for a covered pot, and the tomatoes go in with their juices. The liquid is doing more than the broth line suggests.