Aug 5, 2014

Chicken Jambalaya

The night Tiffany cooked at the beach, she made Chicken Jambalaya, salad, bread and Blueberry Surprise.

I'll post the Blueberry Surprise recipe later today, but for now, I wanted to give you the jambalaya recipe. I'll go ahead and tell you that it's more complicated than anything I'd ever make. Read: It contains more than six ingredients. But it gets rave reviews, so if you're a more confident cook than I, give it your best shot.

Chicken Jambalaya

vegetable cooking spray
2 tsp. vegetable oil
3/4 c. coarsely chopped lean cooked ham (about 1/4 lb.)
3/4 c. chopped green pepper
1/2 c. chopped onion
1/2 c. chopped celery
2 cloves garlic, minced
2 c. caned low-sodium chicken broth
1 14-ounce can no-salt-added stewed tomatoes, undrained and chopped
2 c. chopped cooked chicken
2/3 c. long grain rice, uncooked
1 bay leaf
1 tsp. dried basil
1/2 tsp. dried thyme
1/2 tsp. chili powder
1/2 tsp. hot sauce
1/4 tsp. salt
1/4 tsp. pepper

*In the cookbook, Tiff made a note that she makes "x5" of this for the beach. That's to feed 25 people. So I guess what's here will feed maybe 4-5.

Coat a Dutch oven with cooking spray; add oil. Place over medium heat until hot. Add ham, green pepper, onion, celery and garlic; saute 5 minutes.

Stir in chicken broth and remaining ingredients. Bring to a boil; cover, reduce heat, and simmer 15 minutes.

Uncover and cook 15 additional minutes or until liquid is absorbed and rice is tender, stirring occasionally.

Remove and discard bay leaf.

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