Chicken Jambalaya
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| |
| 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 |
| |
| kapri...@runbox.com |
| |
| -- |
| (ID: 8340) Mirror: rec.food.recipes: Thu, Apr 1, 2004 |