Jambalaya leftovers are always good--store in an airtight container in refrigerator up to 2 days.
Makes 6 to 8 servings
1. Season chicken with 1/2 teaspoon salt and black pepper. Heat oil in a large Dutch oven over medium-high heat. Add half the chicken, and cook about 5 minutes or until browned on all sides; remove from pot. Brown remaining chicken.
2. Add sausage and cooked chicken, and cook, stirring frequently, about 5 minutes or until browned; remove with slotted spoon. Add onion, bell pepper, 3/4 cup green onions, and 1/2 cup parsley; cook, stirring frequently, about 5 minutes.
3. Add garlic and rice; cook, stirring constantly, 2 minutes. Add broth, remaining 1/2 teaspoon salt, and ground red pepper. Bring to a boil; reduce heat, cover, and simmer 18 minutes or until rice is tender and all liquid is absorbed. Remove from heat; let stand, covered, 5 minutes. Stir in remaining 1/4 cup green onions and 1/2 cup parsley. Garnish, if desired, and serve hot.