Chicken Jambalaya

Chicken Jambalaya
Chicken Jambalaya

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Ingredients

  • 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

Directions

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.

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