Chicken Skin Jambalaya
Fluffy Uncle Ben’s 5-Grain Medley is tossed in a base of rendered chicken skin, smoky bacon, onion, and garlic. Topped with a juicy grilled black pepper chicken thigh and finished with a charred okra and tomato chow chow.
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Servings6
Ingredients
Chicken Skin Jambalaya:
- 4 ½ cups Chicken and Bacon Grain Medley (sub recipe below)
- 6 chicken thighs, seasoned and seared
- ¼ cup black pepper, coarse
- ¾ cup Charred Okra Chow Chow (sub recipe below)
Chicken and Bacon Grain Medley:
- ¾ cup chicken thigh skins, rough chopped
- ¾ cup bacon, rough chopped
- ¾ cup yellow onion, minced
- 2 tablespoons garlic, minced
- 3 cups 5-Grain Medley
- 4 ½ cups chicken stock
- 1 ½ teaspoon pepper
Charred Okra Chow Chow:
- 2 cups white wine vinegar
- 2 cups water
- 1 cup sugar
- 2 tablespoons salt
- 2 cups okra, charred, rough chopped
- 1 cup Roma tomato, quartered
Directions
Chicken Skin Jambalaya:
- Assemble each plate from bottom to top in the following order:
- ¾ cup Chicken and Bacon Grain Medley
- 1 Black Pepper Chicken Thigh
- 2 tablespoons Charred Okra Chow Chow
Chicken and Bacon Grain Medley:
- Place bacon and chicken skins in a small sauce pot over medium heat.
- Once bacon and chicken fat are rendered and start to become crispy, remove them from the pot and mince them.
- Add onions to the pot and sauté until the onions become translucent.
- Add garlic and rice to the pot and to continue to cook for 30-45 seconds or until garlic is aromatic.
- Pour in chicken stock and bring to as simmer. Continue to simmer, covered, over low heat until rice is tender.
- Fold in pepper and hold hot until ready to serve.
Charred Okra Chow Chow:
- Combine white wine vinegar, water, sugar, and salt. Stir until sugar and salt has completely dissolved into the brine.
- Stir in charred okra and tomatoes. Store covered in the refrigerator until ready to use.
