Chicken Jambalaya
 
1/2 cup  vegetable oil
3 cup  chopped onions
1 cup  chopped bell peppers
3 tsp  salt
1-1/4 tsp  cayenne
1 lb.  andouille, chorizo, or other smoked sausage cut crosswise into
1/4-   inch slices
1-1/2 lb.  boneless white and dark chicken meat, cut into 1 inch cubes
3   bay leaves
3 cup  medium-grain white rice
6 cup  water
1 cup  chopped green onions
 
heat the oil in a large cast-iron dutch oven over medium heat. add the 
onions, bell peppers, 2 teaspoons of the salt and 1 teaspoon of the 
cayenne. stirring often, brown the vegetables for about 20 minutes, or 
until they are caramelized and dark brown in color. scrape the bottom and 
sides of the pot to loosen any browned particles. add the sausage and 
cook, stirring often for 10 to 15 minutes, scraping the bottom and sides 
of the pot to loosen any browned particles. season he chicken with the 
remaining 1 teaspoon salt and remaining _ teaspoon cayenne. add the 
chicken and the bay leaves to the pot. brown the chicken for 8 to 10 
minutes, scrapping the bottom of the pot to loosen any browned particles. 
add the rice and stir for 2 to 3 minutes to coat it evenly. add the water, 
stir to combine, and cover. cook over medium heat for 30 to 35 minutes, 
without stirring, or until the rice is tender and the liquid has been 
absorbed. remove the pot from the heat and let stand, covered for 2 to 3 
minutes. remove the bay leaves. stir in the green onions and serve. yield: 
10 to 12 servings 
 
-- 
(ID: 8251) Mirror: rec.food.recipes: Wed, Apr 7, 2004


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