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Jambalaya: Difference between revisions
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(New page: * Ingredients 1 lb. boneless chicken breast [recipe calls for "1 broiler-fryer chicken (about 2 1/2 pounds), cut into serving pieces"] 1 cup slivered cook ham (about 1 ounce) or 2 ounces ...) |
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==Ingredients== | |||
1 lb. boneless chicken breast [recipe calls for "1 broiler-fryer chicken (about 2 1/2 pounds), cut into serving pieces"] | * 1 lb. boneless chicken breast, chopped into 3/4" cubes [recipe calls for "1 broiler-fryer chicken (about 2 1/2 pounds), cut into serving pieces"] | ||
1 cup slivered cook ham (about 1 ounce) or 2 ounces chorizo sausage, thinly sliced | * 1 cup slivered cook ham (about 1 ounce) or 2 ounces chorizo sausage, thinly sliced | ||
2 tablespoon butter or vegetable oil | * 2 tablespoon butter or vegetable oil | ||
1 medium green bell pepper, diced | * 1 medium green bell pepper, diced | ||
1/2 cup diced celery | * 1/2 cup diced celery | ||
1 cup long-grain white rice | * 1 cup long-grain white rice | ||
1/8 teaspoon ground red pepper | * 1/8 teaspoon ground red pepper | ||
1/4 cup chopped fresh parsley | * 1/4 cup chopped fresh parsley | ||
3/4 teaspoon salt | * 3/4 teaspoon salt | ||
1/4 teaspoon dried thyme | * 1/4 teaspoon dried thyme | ||
1/8 teaspoon ground black pepper | * 1/8 teaspoon ground black pepper | ||
1 bay leaf | * 1 bay leaf | ||
==Method== | |||
# Melt or heat butter/oil in a large skillet over medium heat | |||
# Add chicken and cook, turning, often, until browned on all sides, about 10 minutes. | |||
# Remove chicken to plate and season with salt and pepper to taste | |||
# Add bell pepper, celery, rice, and red pepper to drippings in the skillet. Stir to coat with drippings | |||
# Stir in 3 cups boiling water, parsley, salt, thyme, pepper, bay leaf | |||
# Return chicken to skillet and top with ham/chorizo | |||
# | |||