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Chicken Jambalaya
Yields 4 Servings

1 chicken
1/4 cup butter
1/3 cup onion, minced
1/2 cup tomato, skinned seeded and chopped
1 green bell pepper, cored, seeded and diced
1/2 cup celery, diced
1 cup rice
3 cups hot water
1 bay leaf
1/4 tsp thyme
1/4 cup parsley, chopped
1 tsp salt
1/4 tsp pepper
1/2 lb cooked ham, diced fine

Preheat the oven to 350 degrees. Cut the chicken into serving sized
pieces. Saute in the butter for about 5 minutes, browning all
sides evenly. Remove the meat from the pan. Saute the onion and
tomato in the same fat for for about 3 minutes, stirring often.
Stir in the green bell pepper, celery and rice. Stir to coat all
the ingredients thoroughly with the fat. Add the sauteed chicken
pieces. Cover these ingredients with the boiling water (add water
if necessary to cover). Add the bay leaf, thyme, parsley, salt and
pepper. Simmer until the chicken is almost tender and the rice in
almost done. Add the ham. Season to taste. Place the jambalaya in
the preheated oven to dry out (5-10 minutes). Serve hot.


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