RCI-MT.006.0029.001

Jambalaya II

Name: Jambalaya II
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 lbs (1400g) cooked chicken strips; 1 cup (240ml) chopped onion; 1 cup (240ml) chopped green bell pepper; 2 unit ribs celery (chopped); 2 cloves garlic (minced); 1/2 cup (120ml) diced cooked ham; 2 cans (14.5 ounces or 400g each) stewed tomatoes; 2 cups (480ml) chicken broth; 1 cup (240ml) long grain rice; 3 unit Tbs olive oil; 2 tsp leaf thyme (crumbled); 1/2 tsp paprika; 1 1/2 tsp salt (or to taste); 1/4 tsp pepper

Jambalaya

Prep15 min

Cook30 min

Total45 min

Servings4

Difficultyadvanced

Ingredients

(1400g) cooked chicken strips
3 lbs
(240ml) chopped onion
1 cup
(240ml) chopped green bell pepper
1 cup
ribs celery
chopped
2 unit
garlic
minced
2 cloves
(120ml) diced cooked ham
1/2 cup
(14.5 ounces or 400g each) stewed tomatoes
2 cans
(480ml) chicken broth
2 cups
(240ml) long grain rice
1 cup
Tbs olive oil
3 unit
leaf thyme
crumbled
2 tsp
paprika
1/2 tsp
salt
or to taste
1 1/2 tsp
pepper
1/4 tsp

Method

Heat olive oil in a large skillet; add chicken and paprika, brown on all sides.

Remove chicken from skillet.

Add onion, green bell pepper, celery, and garlic. Sauté over low heat until onion is tender, about 10 minutes.

Stir in ham, tomatoes, chicken broth, rice, thyme, salt, and pepper.

Add chicken and turn to coat with sauce. Bring to a boil.

Reduce heat, cover, and simmer for 15 minutes.

Jambalaya II

Ingredients

Method

What Makes This Variant Distinct