Healthy Chicken Jambalaya

• 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

1. In a large, deep skillet, heat the oil until shimmering.
2. Season the chicken with salt and pepper and cook over moderately high heat, turning once, until browned, about 3 minutes.
3. Transfer to a plate.
4. Add the sausage to the skillet and cook until lightly browned on both sides, about 2 minutes.
5. Add the sausage to the plate with the chicken.
6. Add the onion, pepper and garlic to the skillet and cook, stirring frequently, until lightly browned, about 6 minutes.
7. Add the adobo seasoning and chile powder and cook until fragrant, about 30 seconds.
8. Add the rice and cook, stirring constantly, until well coated and just beginning to brown, about 1 minute.
9. Stir in the stock, black beans, chicken and sausage and bring to a boil over moderately high heat.
10. Cover and cook over moderately low heat until the rice is tender and the chicken is cooked through, about 15 minutes.
11. Let rest for 5 minutes, then fluff the rice with a fork and serve.

olive oil, skinless, salt, freshly ground pepper, sausage, onion, red bell pepper, garlic, chile powder, longgrain rice, chicken, black beans

Taken from www.foodandwine.com/recipes/healthy-chicken-jambalaya (may not work)