Rich Chicken Jambalaya
|Vegetable oil||25 Milliliter, divided (2 Tablespoon)|
|Onion||1 , chopped|
|Garlic||2 Clove (10 gm), finely chopped|
|Sweet red pepper||1 , diced|
|Sweet green pepper||1 , diced|
|Celery stalks||2 , sliced|
|Skinless boneless chicken breast||500 Gram, cut in 1.5 inch/4 cm cubes (1 Pound)|
|Tomatoes||2 , peeled, seeded and diced|
|Long grain rice||1 1⁄2 Cup (24 tbs) (375 Milliliter)|
|Tomato juice||125 Milliliter (0.5 Cup)|
|Homemade chicken stock||500 Milliliter (2 Cups)|
|Hot red pepper sauce||2 Milliliter (0.5 Teaspoon)|
|Salt||1 Teaspoon (5 Milliliter)|
|Pepper||1⁄4 Teaspoon (1 Milliliter)|
|Dried thyme||1⁄4 Teaspoon (1 Milliliter)|
|Dried oregano||1⁄4 Teaspoon (1 Milliliter)|
|Medium shrimp||125 Gram, cleaned (0.25 Pound)|
|Green onions||2 , chopped|
Heat 1 tbsp/15 mL oil in large, flat casserole dish that can be used on stovetop.
Add onion and garlic and cook over low heat for 3 to 5 minutes, until tender and fragrant.
Add sweet peppers and celery.
Cook for 5 minutes.
Transfer mixture to bowl and reserve.
Heat remaining oil in pan.
Add chicken and cook on medium-high heat for a few minutes.
Stir so pieces brown a little on all sides.
Return vegetables to pan.
Stir in tomatoes and rice.
Cook, stirring, for 3 minutes.
Meanwhile, combine tomato juice, chicken stock, hot pepper sauce, salt, pepper, thyme, oregano and cayenne.
Add liquid to casserole and bring to boil.
Reduce heat, cover and bake in preheated 350Â°F/180Â°C oven for 20 to 25 minutes, or until liquid is absorbed and rice is tender.
Add shrimp to casserole.
Cover and bake for another 5 minutes, or until shrimp are cooked.
Sprinkle with green onions.