Chicken Jambalaya

Recipe Ingredients

5 lbs	2270g / 80oz	Quartered chicken
2 tablespoons	30ml	Oil
2 tablespoons	30ml	Bacon fat
		Salt
		Fresh ground pepper
1/8 teaspoon	0.6ml	Cayenne pepper
1 cup	146g / 5.1oz	Diced ham
1/2 cup	73g / 2.6oz	Chopped green pepper
1/2 cup	55g / 1.9oz	Chopped celery
1 cup	62g / 2.2oz	Chopped onion (large)
2		Minced garlic cloves
5 cups	1185ml	Chicken broth
1/4 cup	23g / 0.8oz	Minced parsley
1		Bay leaf
1 1/2 teaspoons	7.5ml	Crushed thyme
1 cup	62g / 2.2oz	Canned/fresh tomatoes
2 cups	320g / 11oz	Rice

Recipe Instructions

Preheat oven to 325 degrees. Rinse the chicken pieces and pat dry. Heat the oil and bacon fat in a large skillet. Brown the chicken pieces and sprinkle them with salt, pepper, and cayenne pepper.

Remove from the pan and set aside. Add the ham, green pepper, celery, onion, and garlic to the pan and cook until the vegetables are soft.

Add the chicken broth, parsley, bay leaf, and thyme; bring to a boil and cook uncovered until the broth is reduced to 4 cups. Remove the chicken meat from the bones in large pieces.

Put the chicken meat, the unstrained broth, the chopped tomatoes, and rice in a casserole.

Stir, cover, and bake for 1 hour, checking every 20 minutes and adding more hot broth or water if it dries out.

Source:
LHJ Recipes

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