Appears in Cook's Illustrated May/June 2002, America's Test Kitchen TV
Most recipes for jambalaya ask a lot from the cook and provide no more than mushy rice, rubbery shrimp, and dry chicken in return. We wanted great jambalaya in one hour.
For the best chicken jambalaya recipe, start with chicken thighs, which are meaty and have enough fat to prevent dryness. Brown the chicken to develop flavor and remove the meat from the bone to make eating easier. Don't use too much liquid...