Chicken jambalaya?!
Chicken jambalaya?
does anyone know the recipe for chicken jambalaya? i know it has rice in it, but thats all i do know, thought it'd make a nice change, if i can get the recipe that is....
Answers:
Try the following
Chicken Jambalaya
2 boneless, skinless chicken thighs (9 oz/250 g in total), cut into bite-sized pieces
4 oz (110 g) chorizo sausage, peeled and cut into ? inch (2 cm) pieces
1-2 tablespoons olive oil
1 medium onion, cut into ? inch (1 cm) pieces
2 cloves garlic, crushed
2 sticks celery, trimmed and sliced into ? inch (1 cm) pieces on the diagonal
1 green chilli, deseeded and finely chopped
1 yellow pepper, deseeded and cut into ? inch (1 cm) slices
6 fl oz (175 ml) white basmati rice
about 1 pint (570 ml) hot chicken stock
1 teaspoon Tabasco sauce
3 medium tomatoes, dropped into boiling water for 1 minute, then peeled and chopped
1 bay leaf
salt and freshly milled black pepper
For the garnish:
1 tablespoon roughly chopped fresh flat-leaf parsley
2 spring onions, trimmed and finely sliced
You will also need a 10 inch (25.5 cm) frying pan with a lid.
First of all, heat the frying pan over a high heat and brown the pieces of chorizo sausage, without adding any fat, then remove them from the pan to a plate and set aside. Then add a tablespoon of the oil and, when it's hot, brown the chicken and transfer that to the plate with the chorizo. Next, fry the onions for 2-3 minutes to brown them a little at the edges, then return the chorizo and chicken to the pan and add the garlic, celery, chilli and sliced pepper. Continue to fry for 4-5 minutes, till the celery and pepper are also softened and lightly tinged brown at the edges, adding a little more oil if you need to. Now stir in the rice to get a good coating of oil, then add the Tabasco to the hot chicken stock. Next, add the chopped tomatoes and bay leaf to the pan, then pour in the stock. Season with salt and freshly milled black pepper, give it all one stir and push the rice down into the liquid. Now turn the heat to low, put a lid on and let it barely simmer for 20 minutes. Then, check that the rice is cooked and add a little more stock, if necessary. Cover with a lid for 5 more minutes, then serve, garnished with the chopped parsley and spring onions.
or Chicken Jambalaya
8 tbsp olive oil
1 onion, chopped
3 mixed peppers, chopped
2 tbsp garlic, crushed
4 links chorizo sausage, chopped
450g/1 lb chicken pieces, on or off the bone
2 Scotch Bonnet or other hot chilli peppers, 1 red, 1 yellow, chopped
500g/1 lb 1oz easy-cook American-style rice
1 tsp chilli powder
2 tbsp turmeric
2 tbsp Cajun spices
2 pints chicken stock or water
mixed vegetables, such as carrots, peas, green beans, sprouts, courgettes, chopped (frozen vegetables will suffice)
450g/1 lb king prawns or crayfish
salt and freshly ground black pepper
Method
1. Heat the olive oil in a large pan and add the onion, mixed peppers, garlic, chorizo and chicken pieces. Cook for about ten minutes.
2. Add the chilli peppers. These are very hot so be careful how many you add. When handling them, take care if you have any cuts as they will really hurt.
3. Add the rice and stir well. Add the chilli powder, turmeric and Cajun spices and mix in so the rice is well coated with the flavours.
4. Add the chicken stock or water and bring to a simmer.
5. Add the mixed vegetables and bring to the boil then turn the heat down to a simmer.
6. Once the rice has swollen and is part-cooked, add the prawns or crayfish.
7. Simmer for about 45 minutes to an hour. Taste for seasoning and add salt and freshly ground black pepper and more spices, depending on your personal taste.
8. Serve.
or Chicken Jambalaya
25ml/1fl oz oil
350g/12oz spicy sausage (such as chorizo), sliced
6 chicken breasts, boned and cut into small pieces
salt and freshly ground pepper
150g/5oz onions, chopped
4 sticks celery, chopped
? tbsp chopped garlic
700ml/1? pints stock
cayenne pepper
1 bouquet garni
400g/14oz white long-grain rice
150g/5oz spring onions, chopped
Method
1. Heat the oil in a large, heavy saucepan and add the sausage.
2. Season the chicken with salt and pepper and add to the pan. Fry them together until browned, then add the 'trinity' of onions, celery and green peppers together with the garlic.
3. Cover with the stock, add salt and cayenne pepper to taste and the bouquet garni. Bring to the boil and add the rice. Cover tightly and simmer for 10 minutes.
4. Turn off the heat and leave for 20 minutes to allow the rice to finish cooking.
5. Serve the dish garnished with the chopped spring onions.
Source(s):
http://www.deliaonline.com/recipes/chick...
zattarans makes a pretty good boxed one if you don't have the time to make it from scratch. all you add is the meat. i usually use smoked sausage, but you could use chicken. it's on the isle with boxed rice. anyway..........
1978 WORLD CHAMPIONSHIP CHICKEN JAMBALAYA
One 3 to 4 pound hen cut into serving pieces
3 cups long grain rice - uncooked
1/4 cup cooking oil
3 medium white onions - chopped fine
6 cups water (but Chuck says use chicken stock if you want it to be really good)
1 tablespoon salt, or to taste
2-1/2 teaspoons granulated garlic
1 cup green onions - chopped
1/2 cup green peppers
1/2 cup celery - chopped fine
1/4 teaspoon black pepper
Red pepper to taste
2 tablespoons Louisiana hot sauce
Fry chicken in cooking oil until golden brown. Remove chicken and oil leaving just enough oil to cover bottom of pot. Add onions, and fry until golden brown. Put chicken back into pot with onions, and add 6 cups of water (note water level).
Add remaining seasoning and simmer covered until chicken is tender. If necessary, add enough water to bring back to previous level. Bring back to a rolling boil, and add rice. Simmer uncovered for about 15 minutes - turn rice.
Cover with tight fitting lid, let steam for 15 minutes, or until rice is tender. Turn rice once more, and turn fire off. Let stand for 10 minutes and then serve.
Jambalaya is more tasty if highly seasoned, so don't forget the red pepper. When adding salt, water should taste a little too salty, as rice absorbs considerable salt.
Jambalaya (Authentic)
Recipe #1388492 ratings
6 servings 2? hours 20 min prep
Change to: servings US Metric
1 small broiler-fryer chicken
1 stalk celery (cut into bit size pieces with leaves)
1 onion (quartered)
4 garlic cloves
2 cups converted long grain rice
1 lb cooked and peeled shrimp
1 lb smoked sausage (sliced)
1 lb ham (cubed)
1/4 cup butter
1 cup yellow onions (chopped)
3/4 cup green bell peppers (chopped)
1/4 cup fresh parsley (chopped)
2 garlic cloves (minced)
1 (6 ounce) can tomato paste
1 large bay leaf
1/4 teaspoon thyme
2 teaspoons salt
1/2 teaspoon ground black pepper
In a large pot, cover chicken with water and add the celery, quartered onion, and the 4 cloves of garlic. Boil until tender, approximately 1 hour.
Reserve the stock. Remove the chicken from the bones & either cut, slice, cube or shred.
In 5 cups of stock, cook rice until liquid is absorbed, about 25 minutes. The rice should be slightly moist.
In a Dutch oven, saute the sausage and ham until slightly browned, about 3 to 5 minutes.
Remove the sausage and ham from the Dutch oven and set aside.
Add butter to Dutch oven and saute the chopped onion, green bell pepper and parsley until tender, about 3 minutes.
Into the Dutch oven, add the chicken, sausage, ham, the 2 cloves of minced garlic, tomato paste, bay leaf, thyme, salt and pepper.
Mix, and then add the rice and the cooked shrimp and mix thoroughly.
Cook over low heat, stirring constantly, about 15 minutes.
Remove bay leaf and serve.
I don't know where the other two people who answered your question are from, but I'm from Louisiana, deep in bayou country. I'll tell you how to make a chicken jambalaya. First we boil the chicken in a large pot with celery, onion, bay leaf, garlic, salt and pepper. Once tender, remove and let cool. Debone when chicken is cooled. Pour the chicken broth from the pot through a strainer into a large pitcher. Let this broth cool, as it chills the fat will float and you can skim this off. You want only the broth, not the fat. Take a black iron pot or a heavy pot, put about 1/2 cup of cooking oil in the bottom. Chop up about 6 large onions, once the oil is warmed, put your onions in the pot on a medium high heat and you will start stirring until the onions are dark brown, do not despair, this takes a while, but this is what gives your jambalaya the beautiful brown color. Once the onions are brown, add about 3 cups of diced celery and 3 cups of diced bell pepper. Cook these with the onions until wilted. Add your cut up chicken into the pot and stir thoroughly. At this time, add your cajun seasonings, salt and pepper, and I also use fresh chopped parsley and chopped green onion tops 1/2 cup of each. Mix all of this and add about 3 cups of uncooked, washed rice, I use only medium grain rice like Mahatma. Stir all together. Take your chicken broth and add 4 cups of chicken broth and 1 1/2 cups of water. Stir again until mixed well. Bring to a boil, once boiling turn the heat to very low and put the lid on the pot. Do not open for approximately 1/2 hour. At this time, open it and stir. It should be done. I came back to mention this, the way I told you to cook it is how the old people cooked the basic "chicken jambalaya", now a days everyone down here puts sausage or andouille (which is a hard sausage) in their jambalaya's and their gumbo's. You can make a chicken and pork jambalaya, a shrimp and salt pork jambalaya, or even just a sausage jambalaya, some people here use tomato sauce or a can of diced tomatoes in their pot, and this makes it more creole. Whatever meat you use, the recipe I gave you is the same, the secret to a good jambalaya is cooking the onions to that beautiful brown, jambalya takes patience, but it is well worth it. Hope this helps.
Please give this one to Cindy Lou because she knows the essence of what jambalaya actually is.
In the spirit of particular worldwide recipes such as Spanish paella or Nigerian kugu, creole jambalaya is a stew of a various things found around in kitchen and boiled together in a durable stew pot, then add rice.
No one ingredient is enough to feed a person in these types of stews, but the idea of combining all of them to form a new uniform stew makes this a great dish. Fundamentally chicken jambalaya must contain chicken and a type of sausage, but again what's around the kitchen. If you have kielbassa use kielbassa. If you have yesterday's roasted bratwrusts, use that. If you have jalapeno's, use them. You get the gist. You can never get it wrong.
Most importantly, please enjoy it.
I was born and raised in Louisiana and I can tell you that if you don't know what you are doing you can mess up a jambalaya real fast.
Buy the Zatirans or Tony"s boxed version and just follow the directions on the box. MUCH EASIER and unless you are a full blooded coonass you'll never know the difference.
Good luck