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Jambolette

New.Wife's picture
Ingredients
  Dressed fryer 3 1⁄2 Pound, cut into pieces
  Salt To Taste
  Pepper To Taste
  Flour 1 Tablespoon
  Butter/Margarine 3 Tablespoon
  Olive oil/Salad oil 3 Tablespoon
  Raw rice 1 Cup (16 tbs)
  Green peppers 2 , thinly sliced
  Finely chopped celery 1⁄2 Cup (8 tbs)
  Finely chopped onion 1⁄2 Cup (8 tbs)
  Garlic 1 Clove (5 gm), minced
  Bay leaf 1
  Thyme 1⁄4 Teaspoon
  Tabasco 1 Dash
  Mushrooms in juice 3 Ounce, sliced (1 Can)
  White wine 1⁄2 Cup (8 tbs)
  Condensed tomato soup 21 Ounce (2 Cans, About 10 1/2 Ounces Each)
  Water 1 Cup (16 tbs)
Directions

GETTING READY
1. Coat the chicken pieces with seasoned flour.

MAKING
2. In a large skillet or Dutch oven, melt the butter in oil over a medium flame.
3. Add the chicken pieces and brown evenly.
4. Remove on to a platter and keep aside.
5. To the juices in the skillet, add the rice, peppers, celery, onions and garlic, bayleaf and thyme.
6. Sauté rice and vegetables for 15 minutes until the onions are soft and lightly browned.
7. Return the browned chicken and tip in mushrooms, wine, soup, water and Tabasco and give a good stir to blend flavors.
8. Cover the skillet with a lid and braise rice for 25 minutes until tender, stirring once or twice and adding more water if needed.

SERVING
9. Dish out into a tureen or casserole.
10. Serve hot.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
American
Course: 
Main Dish
Method: 
Braising
Ingredient: 
Rice, Chicken
Interest: 
Healthy
Preparation Time: 
20 Minutes
Cook Time: 
40 Minutes
Ready In: 
60 Minutes
Servings: 
6

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