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Chicken Jambalaya - 2c


5 pounds chicken; quartered
2 tablespoons oil
2 tablespoons bacon fat
  Salt; to taste
  Fresh ground pepper; to taste
1/8 teaspoon cayenne pepper
1 cup diced ham
1/2 cup green pepper; chopped
1/2 cup celery; chopped
1 large onion; chopped
2 cloves garlic; minced
5 cups chicken broth
1/4 cup minced parsley
1 each bay leaf
1 1/2 teaspoons thyme; crushed
1 cup canned/fresh tomatoes
2 cups rice

Preheat oven to 325 degrees. Rinse the chicken pieces and pat dry. Heat
theoil and bacon fat in a large skillet. Brown the chicken pieces and
sprinklethem with salt, pepper, and cayenne pepper. Remove from the pan and
set aside. Add the ham, green pepper, celery, onion, and garlic to the pan
and cook until the vegetables are soft. Add the chicken broth, parsley,
bay leaf, and thyme; bring to a boil and cook uncovered until the broth is
reduced to4 cups. Remove the chicken meat from the bones in large pieces.
Put the chicken meat, the unstrained broth, the chopped tomatoes, and rice
in a casserole. Stir, cover, and bake for 1 hour, checking every 20 minutes
and addingmore hot broth or water if it dries out.

Yield: 1 serving

Preparation Time: 0:00

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