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Receta Chicken Jambalaya
by Global Cookbook

Chicken Jambalaya
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  Raciónes: 4

Ingredientes

  • 1 Tbsp. extra virgin olive oil
  • 6 x cloves garlic chopped
  • 1 lrg onion finely minced
  • 1 x green bell pepper diced
  • 2 ounce Canadian bacon coarsely minced
  • 1 c. reduced sodium chicken broth defatted
  • 1 1/3 c. long-grain rice
  • 1 c. dry white wine
  • 1 tsp dry rosemary
  • 1/2 tsp salt
  • 1/4 tsp allspice
  • 1 lb skinless boneless chicken thighs cut into 1 1/2" chunks
  • 1 lb plum tomatoes coarsely minced (about 4)
  • 1 pkt frzn okra (10 oz) thawed

Direcciones

  1. Serves 4Working Time 15minsTotal Time 45mins
  2. In a large nonstick skillet, heat the oil till warm but not smoking, over medium heat. Add in the garlic & onion & cook, stirring occasionally, till the onion has softened, about 5mins. Stir in the bell pepper, bacon, & 1/4cup of the broth & cook, stirring occasionally, till the pepper has softened, about 5mins.
  3. Add in the rice, stirring to coat. Add in the wine & cook till most of the wine has evaporated, about 5mins. Stir in the remaining broth, the rosemary, salt, allspice, & 1 1/2cups of water. Bring to a boil over medium-high heat, reduce to a simmer, cover, & cook for 15mins.
  4. Stir in the chicken, tomatoes, & okra. Return to a boil, reduce to a simmer, cover, & cook till the chicken is cooked through & the rice is tender, about 5mins longer. Spoon the jambalaya onto 4 plates & serve.