Thursday, June 29, 2006

Chicken Jambalaya | Rice with Chicken, Onions, Bell Peppers and Garlic


  • 1 large fryer, quartered
  • 1/2 cup oil
  • 2 large onions, chopped
  • 1 bell pepper, chopped
  • 2 cloves garlic, mashed
  • 6 shallots, chopped
  • 1/4 tsp black pepper
  • 2 Tbs. salt
  • 1 small can Rotel tomatoes
  • 1 cup rice, uncooked
  • 2 cups water
  • 1 medium can mushrooms
  • 1/4 tsp red pepper
    Brown chicken in oil then remove chicken and set aside. Sauté onions, bell peppers, garlic and shallots in same oil (add more oil if needed)

    Cook for approximately 5 minutes, add salt, pepper and tomatoes. Continue coking for about 7 minutes. Add browned chicken, rice and water when bring to a boil. Add mushroom and remove from heat. Pour mixture in casserole dish, cover and place in a preheated oven. Cook at 400°F. for approximately 45 minutes. Serves 4.
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    1 comment:

    1. I made this using tomato sauce instead of rotel, used boneless skinless chicken thighs, and left out the mushrooms. Tasted great!


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