Rice and Chicken Jambalaya Recipe
Ingredients
| Onion | 1/2 Cup (16 tbs), chopped | |
| Celery | 1 Cup (16 tbs), diced | |
| Butter, margarine or chicken fat - 1/2 cup | ||
| Chicken broth | 4 Cup (16 tbs) | |
| Rice | 1 Cup (16 tbs), uncooked | |
| Salt | 1 1/2 Teaspoon | |
| Pepper | 1/8 Teaspoon | |
| Stewing chicken - 4 to 5 lb, cooked and diced | ||
| Carrots | 1 1/2 Cup (16 tbs), diced | |
| Parsley | 1 Cup (16 tbs), chopped | |
Directions
MAKING
1. In a 2 qt saucepan cook onion and celery in butter until golden brown.
2. Add chicken broth, rice and seasonings.
3. With cover, cook over low heat about 20 minutes.
4. Add chicken and carrots and cook 15 minutes more.
SERVING
5. serve hot.
1. In a 2 qt saucepan cook onion and celery in butter until golden brown.
2. Add chicken broth, rice and seasonings.
3. With cover, cook over low heat about 20 minutes.
4. Add chicken and carrots and cook 15 minutes more.
SERVING
5. serve hot.
Chef
