Chicken And Ham Jambalaya Recipe
Summary
Ingredients
| 1 broiler-fryer | ||
| Water | 2 Cup (16 tbs) | |
| Salt | 1 Tablespoon | |
| Pepper | 1/4 Teaspoon | |
| Bay Leaf | 1 | |
| Onions | 2 Large, chopped | |
| 1 large clove garlic, crushed | ||
| Butter/Margarine | 1/4 Cup (16 tbs) | |
| Cooked ham | 2 Cup (16 tbs), cubed | |
| Tomatoes | 1 Can (10oz) | |
| 1 large green pepper, halved, seeded and chopped | ||
| Thyme leaf | 1/2 Teaspoon, crumbled | |
| Cayenne | 1/4 Teaspoon | |
| 1 cup regular rice | ||
Directions
1. Place chicken in a large kettle or Dutch oven; add water, salt, pepper and bay leaf; bring to boiling; reduce heat; cover.
2. Simmer 45 minutes, or until chicken is tender; remove chicken from broth; reserve. When cool enough to handle, remove meat from the bones; cut into cubes; reserve.
3. Pour broth into a 2-cup measure; remove bay leaf; add water, if necessary, to make 2 cups; reserve.
4. Saute onion and garlic in butter or margarine until soft in same kettle; add ham, tomatoes, green pepper, thyme, cayenne and reserved chicken and broth. Bring to boiling; stir in rice; reduce heat; cover. Simmer, for cooking.
5. Serve in large bowls. Sprinkle with chopped parsley and serve with crusty French bread, if you wish
2. Simmer 45 minutes, or until chicken is tender; remove chicken from broth; reserve. When cool enough to handle, remove meat from the bones; cut into cubes; reserve.
3. Pour broth into a 2-cup measure; remove bay leaf; add water, if necessary, to make 2 cups; reserve.
4. Saute onion and garlic in butter or margarine until soft in same kettle; add ham, tomatoes, green pepper, thyme, cayenne and reserved chicken and broth. Bring to boiling; stir in rice; reduce heat; cover. Simmer, for cooking.
5. Serve in large bowls. Sprinkle with chopped parsley and serve with crusty French bread, if you wish
Chef
