Chicken Jambalaya I
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Wednesday, 22 June 2011 15:53
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Mamoo 4 onions, finely chopped 18 chicken thighs, washed & seasoned with Tony Chacheres Cajun Seasoning Mix 1 large can mushrooms, stems and pieces 4 green onions, sliced 2 TBS finely chopped parsley 1/2 tsp salt 1/2...

 

  • 4 onions, finely chopped
  • 18 chicken thighs, washed & seasoned with Tony Chacheres Cajun Seasoning Mix
  • 1 large can mushrooms, stems and pieces
  • 4 green onions, sliced
  • 2 TBS finely chopped parsley
  • 1/2 tsp salt
  • 1/2 tsp black pepper
  • 1/8 tsp cayenne pepper
  • 2 cups Uncle Bens Converted Rice, uncooked
  • 4 cups chicken stock
  1. Saute\’ onions on medium heat until wilted and brown
  2. Add seasoned chicken thighs
  3. Cook until browned
  4. Add mushrooms with liquid
  5. Continue cooking until water has evaporated, about 10 minutes
  6. Add parsley,green onions, salt and peppers
  7. Mix thoroughly and add raw rice with chicken stock, cover and cook at medium heat for 30 minutes
  8. Remove from heat and fluff entire mixture, using two forks separate chicken from bones, removing bones and skin from pot

Serves 12-16

 

Last Updated on Friday, 15 July 2011 20:59