Chicken & Ham Jambalaya Recipe

Name: Chicken & Ham Jambalaya
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/2 cup vegetable oil; 1 1/2 cups chopped onion; 1 1/4 cups chopped green pepper; 1 cup chopped celery; 1 medium jalapeno pepper, seeded and minced; Kosher salt and black pepper; 2 tablespoons minced garlic; 1 1/2 pounds boneless, skinless chicken thighs, cut in 2-inch cubes; 1 pound baked ham, cut in 1-inch cubes; 2 cups chicken broth or stock (to make your own, see page 168); 1 cup crushed tomatoes; 1/2 cup Mutha Sauce (page 165); 1 bay leaf; 1 3/4 cups parboiled long-grain rice (preferably Uncle Bens); 1 teaspoon dried thyme; Tabasco sauce; 1/4 teaspoon cayenne pepper; 1/2 cup sliced scallion

Servings: persons

1/2 cup vegetable oil
1 1/2 cups chopped onion
1 1/4 cups chopped green pepper
1 cup chopped celery
1 medium jalapeno pepper, seeded and minced
Kosher salt and black pepper
2 tablespoons minced garlic
1 1/2 pounds boneless, skinless chicken thighs, cut in 2-inch cubes
1 pound baked ham, cut in 1-inch cubes
2 cups chicken broth or stock (to make your own, see page 168)
1 cup crushed tomatoes
1/2 cup Mutha Sauce (page 165)
1 bay leaf
1 3/4 cups parboiled long-grain rice (preferably Uncle Bens)
1 teaspoon dried thyme
Tabasco sauce
1/4 teaspoon cayenne pepper
1/2 cup sliced scallion

1
Pour the oil into a large Dutch oven and set it over medium-high heat.
2
Once its hot, add the onions, green peppers, celery, and jalapenos.
3
Season with salt and pepper and cook til soft and tinged with brown.
4
Toss in the garlic and cook for 1 minute more; then add the chicken.
5
Cook for about 4 minutes, turning the pieces and mixing them with the veggies.
6
Stir in the ham and pour in the broth, tomatoes, and Mutha Sauce.
7
Now drop in the bay leaf and dump in the rice.
8
Give everything a stir, and spice it up with some Tabasco.
9
Bring to a boil, then cover the pot and turn down the heat to a low simmer.
10
Cook for 25 minutes without stirring.
11
Uncover and fish out the bay leaf.
12
Mix everything well.
13
Season with lots of freshly ground black pepper, and add the thyme, cayenne, and scallions.
14
Then spoon it up.

1339

kcal

Calories

Fat

Carbs

107

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 18 ingredients. The key ingredients include: 1/2 cup vegetable oil, 1 1/2 cups chopped onion, 1 1/4 cups chopped green pepper, 1 cup chopped celery, and more.

Yes, Chicken & Ham Jambalaya falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Chicken & Ham Jambalaya

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