One-Pot Chicken and Sausage Jambalaya

This one-pot chicken and sausage jambalaya builds flavor in the same Dutch oven: browned sausage seasons the oil, chicken gets a quick sear, and the rice cooks in the savory broth left behind. The method keeps the rice fluffy and the chicken tender without asking you to stir constantly. Start with the sausage and chicken Use a smoked sausage with enough seasoning to flavor the rice; andouille brings a peppery Cajun-style kick, while kielbasa makes a milder pot. Brown it first over medium heat so its fat and browned bits collect on the bottom. If the pot looks dry, add a small splash of oil before the chicken. Brown the chicken in batches if needed—crowding traps steam and prevents the color that gives the finished rice depth. Boneless, skinless thighs stay juicy and tolerate the simmer well. Cut them into similar-size pieces so they cook evenly. They do not need to be fully cooked during browning; they finish in the covered pot, where the thickest pieces should reach 165°F (74°C).…

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