Ingredients Chicken Healthy Chicken Jambalaya 5.0 (1) 1 Review This leaner take on jambalaya features much less andouille sausage than the classic (health-conscious chef Rocco DiSpirito prefers chicken and turkey andouille). To make up for the assertively spiced meat, DiSpirito amps up the rice with chipotle chile powder and adobo seasoning, a zesty spice blend of garlic, oregano and black pepper. Slideshow: More Chicken Recipes Recipe from Food & Wine Chefs' Easy Weeknight Dinners. By Rocco DiSpirito Rocco DiSpirito Background Born in New York City. Trained at The Culinary Institute of America in Hyde Park, New York. Worked at Jardin des Cygnes in Paris; Lespinasse and Maxim's in New York City; and Aujourd'hui in Boston. First thing he ever cooked Fried dough. How he got into cooking Working at a pizzeria in Queens. "I only made $30 a week, but I got all the ices and pizza I could eat, and that's all you need when you're 11." Weirdest thing he's ever eaten Cod sperm. "The Japanese use it to thicken soups. It is truly disgusting, and I usually love anything Japanese." Strangest customer request Foie gras with no fat. Favorite place to eat Nha Trang, in New York City's Chinatown. Ingredient he loves now Lily bulbs. Favorite kitchen tool Misono slicer from Japan. "You can do just about everything with it." What he eats at 1 A.M. Sushi or a raw shellfish platter from Balthazar in SoHo. Food vice "I'm definitely a sucker for chocolate." Recipe tip To ensure crispness, start the fish skin side down, pressing the fillet with a spatula. The skin will stick at first; when it releases, flip the fish over. Won Best New Chef at: Union Pacific, New York City (closed) Food & Wine's Editorial Guidelines Published on April 21, 2016 Print Rate It Share Share Tweet Pin Email Photo: © Fredrika Stjärne Active Time: 20 mins Total Time: 40 mins Yield: 4 Ingredients 1 tablespoon olive oil 4 skinless, boneless chicken thighs (about 1 pound), cut into 2-inch pieces Salt Freshly ground pepper 1 andouille sausage (about 3 ounces), sliced 1/2 inch thick 1 medium onion, chopped 1 small red bell pepper, chopped 2 garlic cloves, minced 1 teaspoon adobo seasoning 1/4 teaspoon chipotle chile powder 1 cup long-grain rice 2 cups chicken stock or low-sodium broth 1/2 cup canned black beans, drained and rinsed Directions In a large, deep skillet, heat the oil until shimmering. Season the chicken with salt and pepper and cook over moderately high heat, turning once, until browned, about 3 minutes. Transfer to a plate. Add the sausage to the skillet and cook until lightly browned on both sides, about 2 minutes. Add the sausage to the plate with the chicken. Add the onion, pepper and garlic to the skillet and cook, stirring frequently, until lightly browned, about 6 minutes. Add the adobo seasoning and chile powder and cook until fragrant, about 30 seconds. Add the rice and cook, stirring constantly, until well coated and just beginning to brown, about 1 minute. Stir in the stock, black beans, chicken and sausage and bring to a boil over moderately high heat. Cover and cook over moderately low heat until the rice is tender and the chicken is cooked through, about 15 minutes. Let rest for 5 minutes, then fluff the rice with a fork and serve. Rate it Print