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Chicken Jambalaya

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  Whole chicken breasts 3 Small, skinned, halved lengthwise, and boned
  Cooking oil 2 Tablespoon
  Onion 1 Large, chopped
  Green pepper 1 Large, chopped
  Garlic 2 Clove (10 gm), minced
  Long grain rice 2⁄3 Cup (10.67 tbs)
  Diced fully cooked ham 1 Cup (16 tbs)
  Canned tomatoes 16 Ounce, cut up (1 Can)
  Dry white wine 1 Cup (16 tbs)
  Snipped parsley 2 Tablespoon
  Bay leaf 1
  Salt 1⁄2 Teaspoon
  Dried thyme 1⁄2 Teaspoon, crushed
  Cayenne 1⁄4 Teaspoon

In large skillet brown chicken breasts on both sides in hot oil; remove from skillet.
Add onion, green pepper, and garlic to pan drippings; cook till tender but not brown.
Stir in uncooked rice; cook and stir till rice is golden.
Arrange chicken breasts atop rice mixture; sprinkle ham over all.
Combine undrained tomatoes, wine, parsley, bay leaf, salt, thyme, and cayenne; pour over chicken.
Do not stir.
Bring to boiling; reduce heat.
Cover and simmer for 20 minutes.
Uncover and cook 5 minutes more or till chicken is tender and rice is done.
Remove bay leaf before serving.

Recipe Summary

Main Dish

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