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Jambalaya: Difference between revisions
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# Melt or heat butter/oil in a large skillet over medium heat | # 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. | # Add chicken and cook, turning, often, until browned on all sides, about 5 minutes [original recipe has 10 minutes, for the chicken pieces]. | ||
# Remove chicken to plate and season with salt and pepper to taste | # 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 | # 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 | # Stir in 3 cups boiling water, parsley, salt, thyme, pepper, bay leaf | ||
# Return chicken to skillet and top with ham/chorizo | # Return chicken to skillet and top with ham/chorizo | ||
# | # Cook, covered, over medium-low heat until the water is absorbed and the chicken is cooked through, about 20 minutes. Cook, uncovered, until any excess moisture is evaporated, about 3 minutes. | ||
==Source== | |||
Irma S. Rombauer, Marion Rombauer Becker, and Ethan Becker, Joy of Cooking. Rev. ed. (Scribner, 1997), 263 | |||