Chicken and Sausage Jambalaya
PREHEAT oven to 400F. Add flour, Creole seasoning and thyme to Reynolds Kitchens® Oven Bag; shake to blend. Place bag in 13x9x2-inch pan.
ADD chicken, sausage, tomatoes, rice, bell pepper, and onion to oven bag; turn several times to coat ingredients with seasonings. Arrange ingredients in even layer in bag. Fold down bag opening two times to hold it open; set aside.
MICROWAVE broth in a medium microwave-safe bowl or measuring cup for about 2 minutes on high power until broth is very hot. Carefully pour or ladle both over ingredients in oven bag. Carefully unfold bag opening.
CLOSE bag with nylon tie. Cut six -inch slits in top. Tuck ends of bag in pan.
BAKE 30 to 35 minutes, until chicken reads 170F on meat thermometer and rice is done. Let stand 5 minutes. Carefully cut top of bag open; stir with rubber scraper or spoon. Garnish servings with chopped green onions and add hot sauce, if desired.
TIP: To easily cut chicken thighs into cubes, open them and place flat on a cutting board to cut with knife.
OR use kitchen shears to cut into cubes.