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Receta Chicken And Tasso Jambalaya
by Global Cookbook

Chicken And Tasso Jambalaya
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Ingredientes

  • 2 Tbsp. Chef Paul Prudhomme's, Poultry Magic, or possibly me or possibly pork & veal magic
  • 2 x Bay leaves
  • 1/4 tsp Rubbed sage
  • 2 Tbsp. Unsalted butter
  • 1/2 lb Minced tasso or possibly other, smoked ham
  • 3/4 lb Boneless chicken, cut into pcs
  • 1 c. Minced onions
  • 1 c. Minced celery
  • 1 c. Minced green bell peppers
  • 1 Tbsp. Chopped fresh garlic
  • 1/2 c. Tomato sauce
  • 1 c. Peeled and minced tomatoes
  • 2 1/2 c. Chicken stock
  • 1 1/2 c. Uncooked rice, preferably

Direcciones

  1. Combine the seasoning mix ingredients in a small bowl.
  2. Heat the butter in a 2-qt saucepan over high heat. Add in the tasso and cook, stirring frequently, till the meat starts to brown, about 3 min.
  3. Add in the chicken and continue cooking, stirring frequently and scraping the pan bottom well, till the chicken is browned, about 3 to 5 min. Stir in the seasoning mix, 1/2 cut each of the onions, celery, and bell peppers, and the garlic.
  4. Preheat the oven to 350.
  5. Continue to cook the mix, stirring almost constantly and scraping the pan bottom as needed, till the vegetables start to get tender, about 5 to 8 min. Stir in the tomato sauce and cook, stirring often, for 1 minute.
  6. Stir in the remaining onions, celery, and bell peppers and the tomatoes.
  7. Remove from the heat, stir in the stock and rice, and mix well. Transfer the minture to an ungreased 8 X 8 inch baking pan and bake, uncovered, till the rice is tender but still a bit crunchy, about 40 min. Remove from the oven, stir well, and throw away the bay leaves. Let sit for 5 min before serving.