Chicken Jambalaya

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6 boneless, skinless chicken breast halves

2 Tablespoons olive oil

1 large onion, chopped

1 large green bell pepper, chopped

2 cloves garlic, minced

2/3 cup long grain rice

1 cup diced cooked ham

1 16 oz. can petite diced tomatoes

1 cup dry white wine

2 tablespoons snipped parsley

1 bay leaf

1/2 teaspoon dried thyme, crushed

1/4 teaspoon cayenne

 

In a large skillet, brown chicken breasts on both sides in hot olive oil. Remove from skillet.

Add onion, green pepper and garlic to pan drippings. Cook until tender, but not brown.

Stir in uncooked rice. Cook and stir until rice is golden.

Arrange chicken on top of rice and vegetables. Sprinkle ham over all.

Combine undrained tomatoes, wine, parsley, bay leaf, thyme and cayenne. Pour over chicken. Do not stir.

Bring to boiling. Reduce heat. Cover and simmer for 20 minutes. Uncover and cook 5 minutes longer or until chicken is done and tender, and rice is done. Remove bay leaf before serving.

Makes 6 servings.

We prefer to use sliced kielbasa (sausage) in place of the ham. I quickly cook slices in another pan while the chicken is browning.

 

 

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