Jambalaya

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.

jambalaya_main

Ingredients

  • 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

Directions

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.

Notes

  • 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.

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