Chicken Jambalaya

Course : Cajun
Serves: 1
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5 pounds quartered chicken
2 tablespoons oil
2 tablespoons bacon fat
1 teaspoon salt
1 teaspoon fresh ground pepper
1/8 teaspoon cayenne pepper
1 cup diced ham
1/2 cup chopped green pepper
1/2 cup chopped celery
1 large chopped onion
2 cloves minced garlic
5 cups chicken broth
1/4 cup minced parsley
1 piece bay leaf
1 1/2 teaspoons crushed thyme
1 cup canned/fresh tomatoes
2 cups rice

Preparation / Directions:

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.

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