Chicken Jambalaya

Photo: flickr user Swift Benjamin

Ingredients

2 chicken, No.18

2 tablespoons vegetable oil

salt, pepper

teaspoon cayenne pepper

1 cup ham

cup green capsicum

cup celery

2 onions, medium

2 teaspoons garlic, crushed

6 cups chicken stock

cup parsley, chopped

1 bayleaf

teaspoon thyme, chopped

4 tomatoes

2 cups rice

Preparation

Preheat the oven to 350C degrees.

Dice ham, capsicum, celery, onion and tomatoes.

Cut chicken into joints: legs, thighs, wings, breasts etc.

Heat the oil in a large fry pan. Brown the chicken pieces and sprinkle them with salt, pepper, and cayenne pepper. Remove from the pan transfer to a casserole dish.

Add the ham, green capsicum, celery, onion, and garlic to the pan and cook until the vegetables are soft . Add the chicken stock, parsley, bay leaf, and thyme; bring to a boil and pour over chicken. Cover and cook in the oven 45 minutes.

Stir the chopped tomatoes and rice into the casserole.

Cover, and bake for 30 minutes more until rice is tender, checking every 10 minutes and adding more hot chicken stock or water if it dries out too much.

Sprinkle with chopped parsley and serve.