Cookbook:Jambalaya II

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Cookbook | Recipes

Jambalaya

[edit] Ingredients

• 3 lbs (1400g) cooked chicken strips
• 1 cup (240ml) chopped onion
• 1 cup (240ml) chopped green bell pepper
• 2 ribs celery, chopped
• 2 cloves garlic, minced
• 1/2 cup (120ml) diced cooked ham
• 2 cans (14.5 ounces each [400g]) stewed tomatoes
• 2 cups (480ml) chicken broth
• 1 cup (240ml) long grain rice
• 3 Tbs olive oil
• 2 tsp leaf thyme, crumbled
• 1/2 tsp. paprika
• 1 1/2 tsp salt, or to taste
• 1/4 tsp pepper

[edit] Procedure

1. Heat olive oil in a large skillet; add chicken and paprika, brown on all sides.
2. Remove chicken from skillet.
3. Add onion, green bell pepper, celery, and garlic. Sauté over low heat until onion is tender, about 10 minutes.
4. Stir in ham, tomatoes, chicken broth, rice, thyme, salt, and pepper.
5. Add chicken and turn to coat with sauce. Bring to a boil.
6. Reduce heat, cover, and simmer for 15 minutes.

Serves 6.