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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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Ingredients:
1/4 cup lard or shortening |
1 (3-pound) broiler-fryer, cut up |
3/4 pound cubed cooked ham |
1 medium onion, chopped |
1 medium-size green pepper, seeded and chopped |
3 cloves garlic, minced |
1 1/4 cups uncooked regular rice |
2 quarts water |
1 tomato, peeled and chopped |
1/4 cup chopped fresh parsley |
1 1/2 tablespoons salt |
1 1/2 teaspoons pepper |
1 teaspoon dried whole thyme |
1 teaspoon hot sauce |
3 bay leaves |
1/4 teaspoon dried whole basil |
1/4 teaspoon dried whole oregano |
Directions:
1. Melt lard in a small stock pot over medium heat; add chicken and ham, and cook, turning to brown all sides. Remove chicken and ham; set aside, reserving pan drippings. Add onion, green pepper, and garlic to pan drippings; sauté until tender. Stir in rice; cook over medium heat until rice is browned.
2. Add water, tomato, parsley, salt, pepper, thyme, hot sauce, bay leaves, basil, oregano, and reserved chicken and ham; bring to a boil. Reduce heat; simmer, uncovered, 1 1/2 hours, stirring frequently. Remove and discard bay leaves.
3. Transfer pieces of chicken to individual serving plates. Spoon jambalaya over chicken, and serve immediately.
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