Jambalaya II

• 3 lbs (1400 g) cooked chicken strips
• 1 cup (240 ml) chopped onion
• 1 cup (240 ml) chopped green bell pepper
• 2 ribs celery, chopped
• 2 cloves garlic, minced
• ½ cup (120 ml) diced cooked ham
• 2 cans (29 ounces / 800 g total) stewed tomatoes
• 2 cups (480 ml) chicken broth
• 1 cup (240 ml) uncooked long grain rice
• 3 Tbsp olive oil
• 2 tsp thyme, crumbled
• ½ tsp paprika
• 1 ½ tsp salt, or to taste
• ¼ tsp pepper

Ingredients for 6 servings (4.2 kg) · the original recipeShow how each ingredient was counted

Method

1. 1

   Heat olive oil in a large skillet; add chicken and paprika, then brown on all sides.

   Stovetop
2. 2

   Remove chicken from skillet.

   Stovetop
3. 3

   Add onion, green bell pepper, celery, and garlic. Sauté over low heat until onion is tender, about 10 minutes.

   Stovetop
4. 4

   Stir in ham, tomatoes, chicken broth, rice, thyme, salt, and pepper.

5. 5

   Add chicken and turn to coat with sauce. Bring to a boil.

   Stovetop
6. 6

   Reduce heat, cover, and simmer for 15 minutes.

   Stovetop