Jambalaya

Yield

4 servings

Ingredients

• 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
• 2 tablespoon butter or vegetable oil
• 1 medium green bell pepper, diced
• 1/2 cup diced celery
• 1 cup long-grain white rice
• 1/8 teaspoon ground red pepper
• 1/4 cup chopped fresh parsley
• 3/4 teaspoon salt
• 1/4 teaspoon dried thyme
• 1/8 teaspoon ground black pepper
• 1 bay leaf

Method

1. Melt or heat butter/oil in a large skillet over medium heat
2. Add chicken and cook, turning, often, until browned on all sides, about 5 minutes [original recipe has 10 minutes, for the chicken pieces].
3. Remove chicken to plate and season with salt and pepper to taste
4. Add bell pepper, celery, rice, and red pepper to drippings in the skillet. Stir to coat with drippings
5. Stir in 3 cups boiling water, parsley, salt, thyme, pepper, bay leaf
6. Return chicken to skillet and top with ham/chorizo
7. 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