I’ve adapted my mom’s recipe to have more spice, and chicken breast. I was lucky enough to grow up in a home that served Southern food fairly often. It’s a super easy, one pot meal that is comfort food for me. This serves a family of 4 with leftovers to spare.
- 1½ lbs. chicken breast, cubed
- 1 lb. ham, cubed
- 2 large green bell peppers, seeded and diced
- 1 large onion, diced
- 2 tablespoons cooking oil (I use olive oil)
- 4 cloves garlic, minced
- 2 tablespoons Worcestershire sauce
- 1 teaspoon thyme
- 1 tablespoon Tabasco
- 3 cups chicken broth
- 2 cups uncooked rice
- salt and pepper to taste
In a large pot, brown the chicken and ham in the oil.
Remove the meat with a slotted spoon, and add the bell pepper, garlic and onion to the remaining oil. Sauté over medium high for 5 minutes, or until onion is translucent.
Add the meat and all remaining ingredients back to the pot. Stir well and bring to a boil. Lower the heat to low and cover the pot. Cook for 35 minutes on low, without stirring.
- My mom’s recipe called for whole chicken pieces. I just didn’t like to bother with the bones and skin.
- If you remove the Tabasco, this dish isn’t spicy at all.
- It’s already gluten free, as long as your chicken broth is gluten free.