Aunt Ginny’s Jambalaya
4 chicken breast, boneless, skinless, diced**
1 onion, red, diced
1 garlic, clove, crushed
2.5 C chicken stock, canned or home made**
1 can (14 oz.) tomatoes, chopped**
1.5 C rice, brown,
2 t chili powder
.5 t paprika
1 t oregano, dried
1 ea. bell pepper, red, yellow, seeded and diced
.5 C frozen corn**
.75 C frozen peas**
3 T parsley, fresh, chopped
freshly ground black pepper
Combine first nine (9) ingredients in a heavy iron skillet. Bring to a boil and then simmer, covered, for 25 minutes.
Add the next four (4) ingredients, bring to a boil, again, reduce heat, cover, and simmer for another 10 – 15 minutes or until rice is tender.
Stir in half the parsley and add pepper to taste.
Transfer to a warm serving dish or serve from the skillet and garnish with remaining parsley.
Serve with Doré’s Salad.
** I altered Aunt Ginny’s recipe because back then they didn’t have the variety we have today. Her recipe called for whole chicken breasts with skin. Too much fat.
Home made chicken stock (see my recipe for chicken stock), a can of tomatoes that was a number rather than ounces and crush by hand and fresh peas and corn. It’s easier, now, Aunt Ginny, where ever you are…..
Also, there are more varieties of chili powder now and many are hotter so you may want to start with 1 t and see how you like it.