Magnolia Chicken Jambalaya

Food & Wine, 2005

Makes 6 servings

    1 1/4 cups long grain rice                                     
    2 tablespoons vegetable oil                                    
    1 1/2 pounds skin- bone-less chicken thighs cut 1/4-in         
    3 sm. green bell peppers seed, cut 1/2-in                      
    1 spanish onion cut 1/2-in                                     
    1 carrot fine dice                                             
    1 rib celery fine dice                                         
    1 clove garlic mince                                           
    1 teaspoon paprika                                             
    1 bay leaf                                                     
    14 ounces diced tomato drained                                 
    1 cup dry white wine                                           
    1 cup chicken broth                                            
    Salt and pepper                                                
    Cayenne pepper                                                 
    2 tablespoons mince parsley                                    
    Hot pepper sauce for serving
                                 
ACTIVE TIME: 20 MIN/TOTAL TIME: 40 MIN
From Howie Velie, the chef and owner of Magnolia, in Scottsville, Virginia. This jambalaya is only mildly spicy, which is true to the Creole tradition of favoring flavor over heat. Feel free to substitute shrimp or crawfish for the chicken.

In a medium saucepan, bring 6 cups of salted water to a boil. Add the rice and cook until just al dente, about 7 minutes. Drain well, shaking out the excess water.

In a large enameled cast-iron casserole, heat the oil until shimmering. Add the chicken and cook over moderately high heat, stirring occasionally, until lightly browned, about 7 minutes. Using a slotted spoon, transfer the chicken to a plate. Add the peppers, onion, carrot, celery, garlic, paprika and bay leaf and cook, stirring occasionally, until softened, 10 minutes.

Add the tomatoes and the chicken to the casserole and cook, stirring, until all of the liquid has evaporated, about 3 minutes. Add the wine and boil over high heat until nearly evaporated, about 4 minutes. Stir in the rice. Add the stock, season with salt, pepper and cayenne and bring to a boil. Cook uncovered until the rice is tender, about 5 minutes. Discard the bay leaf. Stir in the parsley and serve with hot sauce.

MAKE AHEAD The jambalaya can be refrigerated for up to 2 days. Stir in the parsley before serving.