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Jan 9, 1992 20:25 from Dodger
here it is by special request...
CHICKEN JAMBALAYA
1 large (3-4 lb) chicken, cut up
1 large onion, chopped
1/2 cup celery, chopped
1/2 cup bell pepper, chopped
1/2 cup green onions, chopped
4 cups water
2 cups raw rice
1 clove garlic, minced
2 tablespoons cayenne pepper
4 tablespoons olive oil (or bacon drippings)
Season the chicken with salt and pepper.In a heavy pot,
brown the chicken in the oil over a medium flame. When
golden brown on all sides remove the chicken and set it
aside. In the same pot, saute the onions, celery, bell
pepper and green onions until they are tender but not
brown (about 4-6 minutes). Return the chicken to the pot
add water, rice and garlic and mix well. Cover and cook on
a low heat until the rice is tender (about 30 minutes).
(serves 4-6)