Chicken Jambalaya, Louisiana Style

A favorite in Louisiana. Yeild: 6 servings.

Ingredients

• 2 lbs skinless,boneless chicken breasts(and thighs)
• Carrot peeled and cut, stalk celery, and 1/2 onion.
• 1 onion chopped
• 1 green bell pepper, chopped
• 2 cloves garlic, minced
• 2 tbsp olive oil
• 1 (14-1/2 oz) can stewed tomatoes
• 1 bay leaf
• 1 tsp Worchestershire sauce
• 3 c chicken broth, reserved from boiling chicken
• 1 1/2 c raw rice

Directions

Combine chicken with carrot, celery and half onion in a pot filled with water. Boil until chicken is done, reserve broth.In a large pot, saute' onion, green pepper, and garlic in olive oil until tender. Add stewed tomatoes, bay leaf, Worchestershire sauce, 3 c reserved broth, rice and cooked chicken that has been cut into pieces. Bring to a boil, reduce heat, and cover for 20 to 30 minutes or until rice is done.

Submitted 6/13/05.
Source: Louisiana Kitchen, Holly Berkowitz Clegg
Submitted By: Ray
vaultman@mindspring.com
Chicken Jambalaya, Louisiana Style