Chicken Jambalaya Creole
Makes 8 servings
Ingredients:
1 (5-pound) stewing chicken, cut up
2 quarts water
4 to 5 sprigs fresh thyme, marjoram or parsley
2 bay leaves
Salt, red (cayenne) pepper and freshly grated nutmeg to taste
1/4 cup butter
2 garlic cloves, minced or pressed
2 large onions, sliced lengthwise
3 celery stalks, cut julienne
1 large green bell pepper, sliced
1 cup uncooked long-grain rice
1 (15- to 16-ounce) can stewed tomatoes
1 cup buttered fresh bread crumbs
Chopped fresh parsley
Method:
Place chicken in a large pot.
Add water, fresh herb sprigs and bay leaves. Simmer, covered, 45 minutes to 1 hour or until chicken is tender. Remove from broth; strain broth. Return broth to pot and boil down until it measure 3 cups.
Remove and discard skin and bones from chicken. Pull meat into large shreds; refrigerate. Preheat oven to 350F (175C). Grease a 3-quart casserole.
Taste broth and add salt, red pepper and nutmeg. In a large skillet, heat butter. Add garlic, onions, celery and green pepper. Saute 5 minutes, stirring constantly, until vegetables are limp but not browned.
Add rice, tomatoes and chicken. Bake, covered, 45 minutes or until rice is tender. Top with buttered bread crumbs. Bake, covered, 15 minutes longer.
Sprinkle with chopped parsley.
Note:
To make buttered bread crumbs, combine 1 cup soft bread crumbs and 3 to 4 tablespoons melted butter in a skillet. Saute until bread crumbs are coated with butter and lightly browned.
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