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Jambalaya Of Chicken

Yield about 3 quarts


  • 1/4 cup lard or shortening
  • 1 (3-pound) broiler-fryer, cut up
  • 3/4 pound cubed cooked ham
  • 1 medium onion, chopped
  • 1 medium-size green pepper, seeded and chopped
  • 3 cloves garlic, minced
  • 1 1/4 cups uncooked regular rice
  • 2 quarts water
  • 1 tomato, peeled and chopped
  • 1/4 cup chopped fresh parsley
  • 1 1/2 tablespoons salt
  • 1 1/2 teaspoons pepper
  • 1 teaspoon dried whole thyme
  • 1 teaspoon hot sauce
  • 3 bay leaves
  • 1/4 teaspoon dried whole basil
  • 1/4 teaspoon dried whole oregano

How to Make It

  1. Melt lard in a small stock pot over medium heat; add chicken and ham, and cook, turning to brown all sides. Remove chicken and ham; set aside, reserving pan drippings. Add onion, green pepper, and garlic to pan drippings; sauté until tender. Stir in rice; cook over medium heat until rice is browned.

  2. Add water, tomato, parsley, salt, pepper, thyme, hot sauce, bay leaves, basil, oregano, and reserved chicken and ham; bring to a boil. Reduce heat; simmer, uncovered, 1 1/2 hours, stirring frequently. Remove and discard bay leaves.

  3. Transfer pieces of chicken to individual serving plates. Spoon jambalaya over chicken, and serve immediately.

Oxmoor House Homestyle Recipes