- 1 large chicken, about 4 pounds, cut into 12 pieces
- 4 Tbs oil
- 4 large onions, chopped
- 3 cloves garlic, chopped fine
- 3 C water
- 2 C long-grain rice
- 1/2 C chopped green onion tops
- 1 1/4 tsp salt
- 1/2 tsp black pepper
- pinch (or more) red pepper
Preheat pan; brown chicken in its own fat, adding oil to barely cover the bottom of the pan. Add onions and garlic; cover. Cook over low heat until browned. Add water; cover. Simmer until chicken is just tender, about 25 minutes. Add rice, green onion, salt and peppers. Water may taste salty, since rice and chicken will absorb seasoning. Bring to a boil and cook rapidly until most of the water is absorbed and rice begins to puff. Turn mixture gently. Reduce heat and cover pan; cook slowly until done, about 20 minutes.
Serve with a bottle of Tobasco sauce and a cool tossed green salad.
For pork Jambalaya, substitute 2 3/4 lbs pork cubes (or combined pork and cut-up sausage links) for the chicken.