This Month's Recipe
½ lb. Canadian bacon, diced
1 ½ lb. chicken breast,
... chopped in bite sized pieces
1 large onion
3 cloves garlic, minced
2 large green peppers, chopped
1 cup celery
6 large tomatoes, chopped
2 bay leaves, crumbled
1 tsp. dried thyme leaves
2 tsp. ground white pepper
1 tsp. ground red pepper (cayenne)
1 tbs. sugar
½ cup chopped parsley
1 ½ cups long grain white rice
3 cups chicken broth
Heat oil in a large skillet over medium heat. Add Canadian bacon and chicken breast and sauté until golden brown. Transfer mixture to large casserole dish.
Add onion, garlic, green peppers, and celery to pan and cook until tender. Add next eight ingredients and cook for about 5 minutes, stirring occasionally. Pour sauce over chicken and stir in rice and broth.
Bake at 375 degrees until rice is tender.
Serves six
This is a nice light jambalaya, but it is not for those with a timid taste.
It is quite spicy, but it maintains the individual taste of its ingredients.
You will, of course, have to adjust the flavor as you go along to suit your taste
(keep that tasting spoon handy). The sugar needed will probably depend upon the
acidity of the tomatoes you use. I like my sauce to be sweet as it enhances the
spicy flavors overall.
Bon Appetit!
P.S. If you try this or any of my recipes, please let me know you like them.
I can be reached at Stellal@hughes.net.
