Jamaican Jambalaya

• 4 boneless skinless chicken thighs
• 12 ounces cured andouille sausages (precooked, sliced) or 12 ounces smoked sausage (precooked, sliced)
• 1 yellow bell pepper (diced)
• 1 red bell pepper (diced)
• 1/2 of a medium white onion (diced)
• 2 stalks celery (diced)
• 14 1/2 ounces diced tomatoes
• 2 tablespoons jamaican jerk seasoning (Wildtree brand)
• 2 tablespoons roasted garlic grapeseed oil
• 3/4 cup white rice
• 3/4 cup water

1. Heat a large skillet over medium high heat. Add chicken through grapeseed oil). Bring to a boil.
2. Add 3/4 cup rice and 3/4 cup water to skillet, and return to a boil.
3. Reduce heat to med-low, COVER, and cook for 25-30 minutes until rice is tender and liquid is absorbed. Uncover, fluff with a fork, and serve.

chicken thighs, cured andouille, yellow bell pepper, red bell pepper, white onion, stalks celery, tomatoes, jamaican jerk seasoning, garlic, white rice, water

Taken from www.food.com/recipe/jamaican-jambalaya-519438 (may not work)