Recipe: Chicken and Tasso Jambalaya
Remember, it's easier to add salt and various peppers than it is to take them out; right near impossible, as a matter of fact.
Yield: 4 servings
Active Time: 30 minutes
Bake Time: 45-60 minutes
- 2 tablespoons unsalted butter
- 1/2 pound (2 cups) chopped tasso or other smoked ham
- 1 pound skinless, boneless chicken breast, cut into 1-inch pieces (2 cups)
- 1 cup chopped onions, divided
- 1 cup sliced celery, divided
- 1 cup green bell peppers, divided
- 1 tablespoon minced garlic
- 2 whole bay leaves
- 1 teaspoon white pepper
- 1 teaspoon dried thyme
- 1 (8 ounce) can tomato sauce, 3/4 cup
- 1 cup diced tomatoes (I used strained canned tomatoes)
- 2 1/2 cups chicken stock
- 1 1/2 cups converted white rice
1. Preheat oven to 350 ?.
2. Melt the butter in a large heavy-bottomed saucepan or Dutch oven over high heat. Add the tasso and cook until meat starts to brown, about 2 minutes, stirring frequently. Add the chicken and brown quickly, stirring frequently and scraping the pan bottom well, Chicken should be just browned but uncooked in the center; the chicken will bake in the oven.
3. Reduce heat to medium and add 1/2 cup each of onions, celery and peppers to pan, stirring often, until vegetables are just tender. Stir in garlic, bay leaf, white pepper and thyme. Cook an additional minute, stirring, then add tomato sauce and diced tomato; Simmer 3 minutes then add remaining onion celery and green pepper to pan.
4. Remove from heat. Stir in stock and rice, mixing well. Transfer heat to an ungreased 8X8-inch baking pan or casserole. Bake, uncovered, until rice is tender, 45-60 minutes. Remove from oven, stir well and remove bay leaves. Adjust seasonings with kosher salt and cayenne, if desired. Let sit 5 minutes before serving.
This recipe was written by Peggy Lampman and originally posted on AnnArbor.com on March 8, 2011.