Chicken Jambalaya 2

Recipe Ingredients

6		Bacon slices
1/2 cup	31g / 1.1oz	Flour
2 tablespoons	30ml	Flour
1 1/2 teaspoons	7.5ml	Chili powder
1/8 teaspoon	0.6ml	Cayenne pepper
4		Chicken thighs
4		Chicken drumsticks
1 1/2 teaspoons	7.5ml	Salt
1/8 teaspoon	0.6ml	Black pepper
1 cup	62g / 2.2oz	Onion - finely chopped
1 cup	110g / 3.9oz	Celery - finely chopped
1 cup	146g / 5.1oz	Green bell pepper - chopped
2		Garlic cloves - minced
1		Tomatoes - undrained(28oz)
2 cups	474ml	Chicken broth
1 cup	237ml	Water
1 cup	160g / 5.6oz	Rice - uncooked
1 tablespoon	15ml	Worcestershire sauce
1/2		Bay leaf

Recipe Instructions

1. In large Dutch oven, cook bacon over medium-low heat until crisp, about 10 minutes.

2. Remove bacon; set aside.

3. Mix flour, 1/2 teaspoon chili powder and the cayenne pepper.

4. Sprinkle chicken with 1/2 teaspoon salt and the black pepper; dredge in seasoned flour to coat (reserve remaining flour).

5. Cook chicken in Dutch oven over medium heat, turning after 15 minutes, or until brown on all sides.

6. Remove chicken; keep warm.

7. Drain off all but 4 tablespoons drippings in pan and add 4 tablespoons reserved flour mixture; cook over low heat, stirring, until dark brown, about 8 minutes.

8. Add onion, celery, bell pepper and garlic, continuing to stir for 5 minutes (vegetables will remain slightly crisp).

9. Measure liquid from tomatoes and add enough water to make 1 cup; chop tomatoes and add to Dutch oven.

10. Slowly stir in chicken broth, tomato liquid, water, rice, and 1 teaspoon each of salt and chili powder.

11. Return chicken to pan; add Worcestershire sauce and bay leaf.

12. Bring to a boil, reduce heat to lowest setting, cover and simmer 45 minutes, or until rice is done.

13. Sprinkle with crumbled bacon when ready to serve.

Source:
LHJ Recipes

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