Re: Jambalaya question
On Feb 20, 10:06*pm, rfd...@optonline.net wrote:
> Hi. I have a question about this recipe which I got from cooking.com. I get a
> recipe of the day every day, and this one was from Monday. I've never made
> jambalaya before and this seems like an easy recipe. But I'm not sure about the
> chicken part. It says one pound of boneless, skinless breasts cut into pieces.
> The directions only says to put the (raw) chicken in the pot at the end and cook
> until the chicken is done. So, am I boiling the chicken? How long should it
> take? I sure as hell don't want raw or undercooked chicken. And in those
> directions, does that mean cook the rice five minutes longer than the chicken
> takes? Just unsure about the whole thing. Thanks.
> RECIPE INGREDIENTS
> 1 tablespoon vegetable oil
> 1/2 pound andouille sausages
> 1 large onion, chopped
> 2 ribs celery, chopped
> 1 green bell pepper, chopped
> 2 cloves garlic, minced
> 1 1/2 cups long-grain rice
> 3 cups canned low-sodium chicken broth
> 1/4 teaspoon cayenne pepper
> 2 bay leaves
> 1 1/2 teaspoons salt
> 1 pound boneless, skinless chicken breasts, cut into 1-inch pieces
> Heat oil in large saucepan over medium heat. Add sausages and cook until
> browned, about 8 minutes. Transfer sausages to cutting board. Cut sausages into
> 1/4-inch slices. Pour off all but 1 tablespoon fat from the pan.
> Add onion, celery, bell pepper and garlic to saucepan. Cover and cook over
> medium-low heat until vegetables begin to soften, about 5 minutes. Add rice,
> broth, sausage, cayenne, bay leaves and salt. Bring to a boil. Reduce heat to
> low. Cover and simmer 15 minutes.
> Stir in chicken. Cover and simmer until chicken is just done and rice is tender,
> about 5 minutes longer. Remove from heat. Let stand, covered, about 2 minutes.
Here's my recipe.....served in the restaurant for years. Easy, works