Chicken Jambalaya

Chicken Jambalaya Ingredients

8 cup Chicken broth	1 tablespoon Garlic minced
3 lbs Chicken	1 cup Green pepper finely chopped
2 lbs Smoked sausages sliced	1/2 teaspoon Cayenne pepper
1/2 lbs Ham diced	2 Bay leaves
4 cup Onion chopped	1/2 teaspoon Thyme dried
1/2 cup Celery chopped	1/2 teaspoon Sage dried
2 tablespoon Soy sauce	2 cup Long grain rice uncooked
1 cup Green onion chopped	Salt and pepper to taste

Instructions for Chicken Jambalaya

Add broth and chicken to a stockpot, bring to a boil, then reduce to simmer. Cook, uncovered, for 45 minutes or until juices run clear when chicken is pierced. Remove chicken from broth; reserving broth in stockpot. When chicken is cool enough to handle, remove meat and cube; set aside. Place sausage and ham in a Dutch oven; cook over medium heat until lightly brown. Set aside sausage and ham, leaving drippings in Dutch oven. Add onion and celery to Dutch over and cook for one additional minute. Add green onions, garlic and green pepper; cook 5 minutes longer. Stir in cayenne, bay leaves, thyme and sage, 3 cups reserved broth and bring to a boil. Blend in rice, reduce heat to a simmer and cook, covered, for 20 minutes. Stir in chicken, sausage and ham and continue to cook until all liquid is absorbed and rice is tender, about 10 minutes. Remove bay leaves. Add salt and pepper to taste.

Main Ingredient: ChickenCuisine: Cajun

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