Cookbook:Jambalaya II

Cookbook | Ingredients | Recipes

Jambalaya

Ingredients

• 3 lbs (1400g) cooked chicken strips
• 1 cup (240ml) chopped onion
• 1 cup (240 ml) chopped green bell pepper
• 2 ribs celery, chopped
• 2 cloves garlic, minced
• 1/2 cup (120 ml) diced cooked ham
• 2 cans (14.5 ounces or 400g each) stewed tomatoes
• 2 cups (480 ml) chicken broth
• 1 cup (240 ml) 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

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.