Chicken Jambalaya
Nutrition
Calories: 321 kcalCarbohydrates: 46 gProtein: 27 gFat: 25 gSaturated Fat: 17 gCholesterol: 24 mgSodium: 685 mgFiber: 12 gSugar: 11 gVitamin A: 29.125 IUCalcium: 61 mgIron: 18 mg
Ingredients
- 1 whole large onion
- 1 ½ oz 2 shallots
- 1 whole green pepper
- 1 stalk celery
- 2 whole Fresh garlic cloves peeled
- 3 lbs frying chicken, cut into 8 pieces
- 1 tbsp paprika
- 1/4 cup olive oil
- 1/2 cup diced veal sausage sliced
- 28 oz can stewed tomato
- 1 1/3 cups chicken broth
- 1 cup uncooked rice
- 1 tsp minced parsley
- 1/2 tsp thyme
- 1/2 tsp salt
- 1/2 tsp black pepper
- ¼ teaspoon Tabasco sauce ready to serve (to taste)
Instructions
- In a food processor fitted with a metal blade process the onion, shallots, green pepper, celery, and garlic with on and off pulses until they are minced, or chop by hand. Set aside.
- Rub the chicken with paprika. Brown the chicken in olive oil in a large skillet. Remove the chicken from the pan and set aside.
- Add the chopped vegetables to the pan. Sauté until the onion is transparent, about 10 minutes. Stir in the diced sausage, tomatoes, chicken broth, rice, herbs, and the seasonings. Return the chicken to the pan and spoon the sauce over it. Heat to boiling; then reduce the heat, cover, and simmer for 30 minutes or until the chicken is tender. Adjust seasonings and serve.