CHICKEN JAMBALAYA
Serves :
6
Preparation Time :
Cooking Time :
Preparation Method :
- Melt the lard in a large casserole. Add the chicken and cook over medium heat, turning occasionally, for about 10 minutes or until golden brown all over. Transfer the chicken to a plate.
- Add the flour to the casserole and cook over very low heat, stirring, until golden brown. Make sure not to burn.
- Reheat the casserole and add in the chicken pieces with the ham, onion, bell pepper, tomatoes, garlic and thyme. Cook, stir frequently, for about 10 - 12 minutes.
- Stir in the shrimp, rice and stock, adjust seasoning to taste with Tabasco and salt and pepper.
- Reduce the heat, cover and cook at least for 20 minutes or until all of the liquid has been absorbed and the rice is tender.
- Stir in the scallions and chopped parsley, garnish with parsley sprigs and serve.
INGREDIENTS
- 2 kg chicken pieces
- 250 grams rindless smoked ham, diced
- 30 grams 1 onion, chopped
- 1 orange bell pepper, seeded and sliced
- 2 tablespoon lard or butter
- 350 grams tomatoes, peeled and chopped
- 1 garlic clove, finely chopped
- 1 teaspoon chopped fresh thyme
- 3 tablespoon all-purpose flour
- 12 - 14 raw peeled jumbo shrimp
- 200 grams long-grain rice
- 500 ml chicken stock or water
- 3 scallions, finely chopped
- 30 grams chopped fresh flat-leaf parsley Sprigs, to garnish
- Dash of Tabasco sauce
- Salt and pepper, to taste
4 comments for “Chicken Jambalaya”
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