Jambalaya (Rijstschotel à Drawer)

Cut chicken filet into bite-sized chunks and dice the dried meat into small pieces. Chop the turnip celery into 1-inch cubes and slice the red bell pepper into strips.

Heat butter in a large heavy-bottomed pot over medium-high heat. Add the chopped onion and cook, stirring occasionally, until softened and translucent, about 3-4 minutes.

Add the chopped garlic to the pot and stir constantly for 1 minute until fragrant. Do not allow the garlic to brown.

Add the chicken filet chunks and dried meat pieces to the pot. Stir and cook over medium-high heat, turning occasionally, until the meat is lightly browned on all sides, about 8-10 minutes.

Stir in the clove powder and cayenne pepper, coating the meat evenly. Add the tomato purée and stir well to combine, scraping up any browned bits from the bottom of the pot.

Add the turnip celery cubes and red bell pepper strips to the pot. Stir and cook for 2-3 minutes to begin softening the vegetables.

Pour in the meat soup, ensuring all ingredients are submerged. Add the fresh thyme and laurel leaf, then bring the mixture to a boil over medium-high heat.

Add the rice and stir thoroughly to distribute it evenly throughout the liquid. Reduce heat to low, cover the pot with a tight-fitting lid, and simmer without stirring until the rice is tender and the liquid is absorbed, about 25-30 minutes.

Remove the pot from heat and let it rest, still covered, for 5 minutes. Remove and discard the fresh thyme stems and laurel leaf, then fluff the rice gently with a fork.

Divide the jambalaya evenly among serving bowls and serve hot, allowing the aromatic steam to rise from each portion.