Jambalaya II

Category: Southern U.S.

Ingredients

• 3 lbs (1400 g) cooked chicken strips
• 1 cup (240 ml) chopped onion
• 1 cup (240 ml) chopped green bell pepper
• 2 ribs celery, chopped
• 2 cloves garlic, minced
• ½ cup (120 ml) diced cooked ham
• 2 cans (29 ounces / 800 g total) stewed tomatoes
• 2 cups (480 ml) chicken broth
• 1 cup (240 ml) uncooked long grain rice
• 3 Tbsp olive oil
• 2 tsp thyme, crumbled
• ½ tsp paprika
• 1 ½ tsp salt, or to taste
• ¼ tsp pepper

Instructions

1. Heat olive oil in a large skillet; add chicken and paprika, then brown on all sides.
2. Remove chicken from skillet.
3. Add onion, green bell pepper, celery, and garlic. Sauté over low heat until onion is tender, about 10 minutes.
4. Stir in ham, tomatoes, chicken broth, rice, thyme, salt, and pepper.
5. Add chicken and turn to coat with sauce. Bring to a boil.
6. Reduce heat, cover, and simmer for 15 minutes.

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