A collection of member's favorite recipes and reviews of area restaurants.

Saturday, February 25, 2006

Chicken Jambalaya

Chicken Jambalaya

2 Tbs vegetable oil
1 fryer or breasts and thighs (3 to 4 lbs)
4 C chopped onion
3/4 C chopped green pepper
3/4 C thinly sliced green onion tops
1 Tbs finely minced garlic
3 Tbs finely minced fresh parsley
1 lb smoked sausage or 1/2 lb smoked with 1/2 cajun spiced sausage
2 tsp garlic salt
1/2 tsp fresh ground black pepper
1/4 tsp cayenne
1/2 tsp chili powder
2 whole bay leaves crushed
1/4 tsp dried thyme
1/4 tsp dried basil
1-1/2 C long grain white rice
1- 12 oz beer
1-1/2 C water

In a heavy 8-quart pot, heat the oil over high heat. Brown the chicken parts in the hot oil, turning them frequently with long-handled tongs to ensure even browning. As the pieces brown, (the smaller parts will do so more quickly), remove them to a platter. When all the chicken is browned and removed, add the vegetables and parsley to the pot. Reduce the heat to medium and cook, stirring frequently, for about 15 minutes, or until the vegetables are browned. Add the sausage and seasonings and continue cooking and stirring for 5 minutes more, then add the reserved chicken parts, rice, beer and water. Mix gently.

Raise the heat to high and bring to a boil, then cover the pot and turn the heat to very low. Cook for 45 minutes, uncovering from time to time to stir. Uncover the pot during the last 10 minutes of cooking and raise the heat to medium. Stir gently and frequently as the rice dries out. Serve immediately.

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