Jambalaya II

Name: Jambalaya II
Yield: 6 servings
Ingredients: 3 lbs (1400 g) cooked chicken strips; 1 cup (240 ml) chopped onion; 1 cup (240 ml) chopped green bell pepper; 2 ribs celery, chopped; 2 cloves garlic, minced; ½ cup (120 ml) diced cooked ham; 2 cans (29 ounces / 800 g total) stewed tomatoes; 2 cups (480 ml) chicken broth; 1 cup (240 ml) uncooked long grain rice; 3 Tbsp olive oil; 2 tsp thyme, crumbled; ½ tsp paprika; 1 ½ tsp salt, or to taste; ¼ tsp pepper

serves 6

Ingredients

3 lbs (1400 g) cooked chicken strips
1 cup (240 ml) chopped onion
1 cup (240 ml) chopped green bell pepper
2 ribs celery, chopped
2 cloves garlic, minced
½ cup (120 ml) diced cooked ham
2 cans (29 ounces / 800 g total) stewed tomatoes
2 cups (480 ml) chicken broth
1 cup (240 ml) uncooked long grain rice
3 Tbsp olive oil
2 tsp thyme, crumbled
½ tsp paprika
1 ½ tsp salt, or to taste
¼ tsp pepper

Steps

Heat olive oil in a large skillet; add chicken and paprika, then brown on all sides.
Remove chicken from skillet.
Add onion, green bell pepper, celery, and garlic. Sauté over low heat until onion is tender, about 10 minutes.
Stir in ham, tomatoes, chicken broth, rice, thyme, salt, and pepper.
Add chicken and turn to coat with sauce. Bring to a boil.
Reduce heat, cover, and simmer for 15 minutes.

More recipes with chicken, onion, bell pepper, celery, garlic, ham, tomatoes, broth or stock, rice, thyme or paprika

Adapted from “Jambalaya II” in the Wikibooks Cookbook by its contributors, licensed CC BY-SA 4.0. Reformatted for this site; this page's recipe text is shared under the same license.