Jambalaya II
This jambalaya cooks the rice right in a pot of stewed tomatoes and chicken broth, so every grain takes on the flavor of the sauce. Chicken is browned first with paprika, then returned to the pan at the end so it stays intact. Onion, green pepper, celery and garlic form the base, and a little diced ham adds saltiness. It is a one-skillet dinner for six.
Instructions
Heat the olive oil in a large skillet. Add the chicken and the paprika and brown the chicken on all sides, then lift it out of the pan and set it aside.
Put the onion, green bell pepper, celery and garlic into the same skillet. Cook over low heat for about 10 minutes, until the onion is tender.
Stir in the ham, stewed tomatoes, chicken broth, rice, thyme, salt and pepper, scraping up any browned bits from the bottom of the pan.
Return the chicken to the skillet and turn the pieces until they are coated with the sauce. Bring the mixture to a boil.
Reduce the heat, cover the skillet and simmer for 15 minutes, until the rice has absorbed the liquid and is tender.
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