Chicken Jambalaya Recipe
Ingredients
| 3 whole small chicken breasts, skinned, halved lengthwise, and boned | ||
| Cooking oil | 2 Tablespoon | |
| Onion | 1 Large, chopped | |
| Green pepper | 1 Large, chopped | |
| Garlic | 2 Clove (5gm), minced | |
| Long grain rice | 2/3 Cup (16 tbs) | |
| 1 cup diced fully cooked ham | ||
| 1 16-ounce can tomatoes, cut up | ||
| Dry white wine | 1 Cup (16 tbs) | |
| Snipped parsley | 2 Tablespoon | |
| Bay Leaf | 1 | |
| Salt | 1/2 Teaspoon | |
| Dried thyme | 1/2 Teaspoon, crushed | |
| Cayenne | 1/4 Teaspoon | |
Directions
In large skillet brown chicken breasts on both sides in hot oil; remove from skillet.
Add onion, green pepper, and garlic to pan drippings; cook till tender but not brown.
Stir in uncooked rice; cook and stir till rice is golden.
Arrange chicken breasts atop rice mixture; sprinkle ham over all.
Combine undrained tomatoes, wine, parsley, bay leaf, salt, thyme, and cayenne; pour over chicken.
Do not stir.
Bring to boiling; reduce heat.
Cover and simmer for 20 minutes.
Uncover and cook 5 minutes more or till chicken is tender and rice is done.
Remove bay leaf before serving.
Add onion, green pepper, and garlic to pan drippings; cook till tender but not brown.
Stir in uncooked rice; cook and stir till rice is golden.
Arrange chicken breasts atop rice mixture; sprinkle ham over all.
Combine undrained tomatoes, wine, parsley, bay leaf, salt, thyme, and cayenne; pour over chicken.
Do not stir.
Bring to boiling; reduce heat.
Cover and simmer for 20 minutes.
Uncover and cook 5 minutes more or till chicken is tender and rice is done.
Remove bay leaf before serving.
Chef
