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Chicken And Ham Jambalaya

Chef.at.Home's picture
Ingredients
  Broiler fryer chicken 1
  Water 2 Cup (32 tbs)
  Salt 1 Tablespoon
  Pepper 1⁄4 Teaspoon
  Bay leaf 1
  Onions 2 Large, chopped
  Garlic clove 1 Large, crushed
  Butter/Margarine 1⁄4 Cup (4 tbs) (1/2 Stick Butter)
  Cubed cooked ham 2 Cup (32 tbs)
  Canned tomatoes 1 3⁄4 Pound (1 Can,1 Pound And 12 Ounces)
  Green pepper 1 Large, halved, seeded and chopped
  Thyme leaf 1⁄2 Teaspoon, crumbled
  Cayenne 1⁄4 Teaspoon
  Regular rice 1 Cup (16 tbs)
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

Recipe Summary

Cuisine: 
American
Course: 
Side Dish
Method: 
Simmering
Ingredient: 
Chicken
Interest: 
Healthy

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