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Chicken Jambalya: by <Roxy>

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  • Chicken Jambalya: by <Roxy>

    Chicken Jambalya:

    2 1/2-to 3 lbs. broiler-fryer chicken, cut up
    2 cups water
    1 1/2 tsp.s salt
    1/4 tsp. pepper
    8 pork sausage links
    1 cup uncooked regular rice
    1/2 tsp. dried thyme leaves
    1/8 to 1/4 tsp. ground red pepper
    1 medium onion, chopped (about 1/2 cup)
    1 large clove garlic, finely chopped
    1 can (16-oz.s) stewed tomatoes, undrained
    Snipped parsley

    Remove skin from chicken if desired. Place chicken, water, salt and pepper in Dutch oven. Heat to boiling, reduce heat. Cover and simmer 20 minutes. Remove chicken from broth. Skim fat from broth, strain broth.

    Cook pork sausage in Dutch oven until brown. Drain fat, reserving 1 T. in Dutch oven. Add chicken, stir in broth and remaining ingredients except parsley. Heat to boiling, stirring once or twice; reduce heat. Cover and simmer until thickest pieces of chicken are done and rice is tender, 30 to 40 minutes. Sprinkle with parsley.