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 Instagram A 1999 F&W Best New Chef and James Beard Book Award winner, Rocco DiSpirito was the executive chef of Union Pacific in NYC from 1997 to 2004. He's the author of 13 books and the TV personality who produced and starred on Rocco's Dinner Party and Now Eat This! With Rocco DiSpirito. 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