Chicken Jambalaya 2

* Exported from MasterCook *

Chicken Jambalaya 2

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Creole Poultry

Amount Measure Ingredient -- Preparation Method
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***** NONE *****


6 Bacon slices

1/2 c Flour

2 tb Flour

1 1/2 ts Chili powder

1/8 ts Cayenne pepper

4 Chicken thighs

4 Chicken drumsticks

1 1/2 ts Salt

1/8 ts Black pepper

1 c Onion,finely chopped

1 c Celery,finely chopped

1 c Green bell pepper,chopped

2 Garlic cloves,minced

1 cn Tomatoes,undrained(28oz)

2 c Chicken broth

1 c Water

1 c Rice,uncooked

1 tb Worcestershire sauce

1/2 Bay leaf



1. In large Dutch oven, cook bacon over medium-low heat until crisp, about

10 minutes.

2. Remove bacon; set aside.

3. Mix flour, 1/2 teaspoon chili powder and the cayenne pepper.

4. Sprinkle chicken with 1/2 teaspoon salt and the black pepper; dredge in

seasoned flour to coat (reserve remaining flour).

5. Cook chicken in Dutch oven over medium heat, turning after 15 minutes,

or until brown on all sides.

6. Remove chicken; keep warm.

7. Drain off all but 4 tablespoons drippings in pan and add 4 tablespoons

reserved flour mixture; cook over low heat, stirring, until dark brown,

about 8 minutes.

8. Add onion, celery, bell pepper and garlic, continuing to stir for 5

minutes (vegetables will remain slightly crisp).

9. Measure liquid from tomatoes and add enough water to make 1 cup; chop

tomatoes and add to Dutch oven.

10. Slowly stir in chicken broth, tomato liquid, water, rice, and 1

teaspoon each of salt and chili powder.

11. Return chicken to pan; add Worcestershire sauce and bay leaf.

12. Bring to a boil, reduce heat to lowest setting, cover and simmer 45

minutes, or until rice is done.

13. Sprinkle with crumbled bacon when ready to serve.





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