Recipe - Microwave Chicken Jambalaya

6 Chicken thighs; skinned,
boned or
1 One fourth pound Chicken breasts; skinned,
boned
2 tablespoon Vegetable oil
1 One half cup Onion; coarsely chopped
4 Green onions; thinly cut or sliced up
One half pound Andouille smoked sausage
or
Kielbasa; cut into One half inch
chunks
1 One half Red bell peppers; seeded,
chopped 1/4inch dice
1 One half cup Chicken stock
10 Peeled garlic cloves;
smashed
1 tablespoon Chili powder
1 teaspoon Dried thyme
1 teaspoon Dried oregano leaves
1 tablespoon Dried basil leaves
One fourth teaspoon Mace
One fourth teaspoon Cayenne powder
1 pn Cloves
1 Bay leaf
1 teaspoon Kosher salt
One half teaspoon Freshly ground black pepper

Cut thighs into 1inch cubes. Heat oil uncovered in a 12by8by2inch
microwavesafe pan for 2 minutes on high. Stir in onions and green onions.
Cook, uncovered, for 5 minutes on high to soften. Stir in sausage, red
peppers, stock, garlic, chili powder, thyme, oregano, basil, mace, cayenne,
cloves and bay leaf. Cover tightly with plastic wrap and cook 10 minutes on
high. Stir in chicken, cover with a dry paper towel and cook 10 minutes on
high, stirring once. Remove bay leaf. Taste, add salt and pepper and adjust
sesaonings. Ladle into individual bowls over rice pilaf.

Recipe by: The Portland Oregonian

Posted to MCRecipe Digest V1 #781 by John Snell, jws@teleport.com on