Chicken Jambalaya
By: Anonymous
Published: Thursday, February 11, 2010 - 3:34pm

Ingredients




2 chicken, No.18
2 tablespoons vegetable oil
salt, pepper
teaspoon cayenne pepper
1 cup ham
cup green capsicum
cup celery
2 onions, medium
2 teaspoons garlic, crushed
6 cups chicken stock
cup parsley, chopped
1 bayleaf
teaspoon thyme, chopped
4 tomatoes
2 cups rice

Preparation

1 Preheat the oven to 350C degrees. 2 Dice ham, capsicum, celery, onion and tomatoes. 3 Cut chicken into joints: legs, thighs, wings, breasts etc. 4 Heat the oil in a large fry pan. Brown the chicken pieces and sprinkle them with salt, pepper, and cayenne pepper. Remove from the pan transfer to a casserole dish. 5 Add the ham, green capsicum, celery, onion, and garlic to the pan and cook until the vegetables are soft . Add the chicken stock, parsley, bay leaf, and thyme; bring to a boil and pour over chicken. Cover and cook in the oven 45 minutes. 6 Stir the chopped tomatoes and rice into the casserole. 7 Cover, and bake for 30 minutes more until rice is tender, checking every 10 minutes and adding more hot chicken stock or water if it dries out too much. 8 Sprinkle with chopped parsley and serve.