Jambalaya 1

2-1/2 to 3 lb broiler-fryer chicken, cut up
2 tbs peanut oil or cooking oil
1 med onion, chopped
One 16 oz can tomatoes, cut up
1-1/4 cup chicken broth
1 bay leaf
1/2 tsp ground ginger, ground cinnamon, or dried thyme, crushed
1/2 tsp salt
1/4 tsp ground red pepper
1 cup long grain rice
1 tsp snipped parsley

In a large skillet brown chicken pieces on both sides in hot oil, about 15 minutes, remove from skillet. Set chicken aside, reserving drippings. Add the onion to drippings; cook until tender, not brown. Drain off fat. Return chicken to skillet, combine undrained tomatoes, chicken broth, bay leaf, ginger, cinnamon or thyme, salt and ground red pepper. Pour over chicken. Do not stir. Bring to boil, reduce heat. Cover, simmer for 30 minutes, skim off fat. Add the rice, making sure all the rice is covered with liquid. Cover, simmer for 30 minutes more or until rice is tender. Remove bay leaf. Sprinkle with snipped parsley.

Makes 6 servings.

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Jambalaya, Rice Dressing, Rice Dishes


Cajun Country -- New Iberia, Louisiana