Chicken Jambalaya

Source
From Better Homes and Gardens Chicken and Turkey Cook Book.

Servings/Yield
6 servings
Makes 6 servings.

Rating

Difficulty

Course
Main

Ingredients

  • 1 2½ to 3 pound broiler-Fryer chicken, cut up (I use 1½ pounds boneless chicken breasts)
  • 1 cup chopped onion
  • 1 clove garlic minced
  • 2 tablespoons cooking oil (olive oil)
  • 1 28 ounce can tomatoes, cut up (I used crushed)
  • 1 teaspoon salt
  • a few drops bottled hot pepper sauce
  • 1 bay leaf
  • 1 cup rice
  • 1 cup sliced celery
  • 2 tablespoons snipped parsley
  • OPTIONAL - ½ pound frozen shelled or one 4½ounce can shrimp, drained

Method

Season Chicken with a little salt and pepper. In large skillet brown chicken, onion and garlic in hot oil about 15 minutes. Add tomatoes (undrained), salt, pepper sauce, and bay leaf. Heat to boiling. Cover; reduce heat, Simmer for 30 minutes. Spoon off fat (don’t need to with boneless chicken). Add rice, celery and parsley (and optionally shrimp), making sure all rice is covered with liquid. Cover and simmer till rice is tender, about 30 minutes longer. Remove bay leaf. Garnish with parsley sprig, if desired.

Categories

Stews

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