• Home
  • About Us
  • READ Online
    • READ Online
    • March-April 2019
    • January-February 2019
    • 2018 Issues
      • 2018 Issues
      • November-December 2018
      • September-October 2018
      • July-August 2018
      • May-June 2018
      • March-April 2018
      • January-February 2018
    • 2017 Issues
      • 2017 Issues
      • November-December 2017
      • September-October 2017
      • July August 2017
      • May – June 2017
      • March – April 2017
      • January-February 2017
    • 2016 Issues
      • 2016 Issues
      • November-December 2016
      • September-October 2016
      • July-August 2016
      • May-June 2016
      • March-April 2016
      • January-February 2016
  • Distribution
  • Events
  • Contact Us

  • Home
  • About Us
  • READ Online
    • March-April 2019
    • January-February 2019
    • 2018 Issues
      • November-December 2018
      • September-October 2018
      • July-August 2018
      • May-June 2018
      • March-April 2018
      • January-February 2018
    • 2017 Issues
      • November-December 2017
      • September-October 2017
      • July August 2017
      • May – June 2017
      • March – April 2017
      • January-February 2017
    • 2016 Issues
      • November-December 2016
      • September-October 2016
      • July-August 2016
      • May-June 2016
      • March-April 2016
      • January-February 2016
  • Distribution
  • Events
  • Contact Us
HomeHome & StyleCHICKEN AND HAM JAMBALAYA

CHICKEN AND HAM JAMBALAYA

  • March 14, 2018
  • 0 comments
  • Osceolawoman2017
  • Posted in Home & StyleRecipes
  • 0

Ingredients
• 1 lb extra-lean ham
(cut into half-inch dice)
• 1 lb boneless, skinless chicken
breasts
(all visible fat discarded, cut into
1-inch cubes)
• 1/2 tsp ground black pepper
• 1 Tbsp olive oil
• 1 medium yellow onion, about one cup,
cut into 1/2-inch pieces
• 2 stalks of celery, about 1 cup, cut into 1/2-inch pieces
• 1 large green bell pepper, about one cup, cut into 1/2-inch pieces
• 2 clove garlic (fi nely chopped)
• 1 1/2 cups uncooked long-grain white or brown rice
• 2 cups low-sodium chicken broth
• 1/2 tsp dried thyme

 

Instructions
1. In a deep heavy pot add ½ inch of water and add the diced ham.
2. Cook over medium heat until the water boils away. In a 4-6-quart pot, this will
take about 7-10 minutes.
3. Continue cooking until the ham is lightly browned, about 5 minutes.
Remove the ham and set aside.
4. Pour o and discard any fat.
5. Add the olive oil to the same unwashed pot and raise heat to medium-high.
6. Season the chicken with the pepper and brown in the heavy pot with the olive oil
for about 5 minutes, remove from the pot and set aside.
7. Add the onion, celery and bell pepper to the pot and sauté until so , about
5 minutes.
8. Add the garlic, ham and chicken, uncooked rice, chicken broth and thyme to the
onion, celery and bell pepper mixture and bring to a boil.
9. Reduce heat to low, cover and simmer until the water evaporates and the rice is
cooked, about 15 minutes for white rice and 25 for brown rice. Serve in bowls.

Related Posts

0 comments
Home & StyleRecipes

Watermelon Mint Lemonade

Read more

0 comments
Home & StyleRecipes

Chicken Stuffed French Bread

Read more

0 comments
Home & Style

Spring Cleaning Checklist

Read more

Share this

About author

Osceolawoman2017

Related Posts

0 comments
Home & StyleRecipes

Watermelon Mint Lemonade

Read more

0 comments
Home & StyleRecipes

Chicken Stuffed French Bread

Read more

0 comments
Home & Style

Spring Cleaning Checklist

Read more

0 comments
Home & Style

What Can I Do To Help My Indoor Air Quality During Allergy Season?

Read more

Leave a Reply Cancel reply

Mailing Address


St. Cloud, Florida 34770

Call us:


Copyright © 2017 Osceola Woman Magazine Disable responsivity