Eula Mae's Chicken and Ham Jambalaya

Ingredients for Eula Mae's Chicken and Ham Jambalaya

• 1 fryer chicken (about 1.4kg ), boned, skinned, and cut into 1-inch cubes, or 675g skinless, boneless breasts and thighs, cut into 1-inch cubes

• 1 colher de chá de sal

• 1/8 colher de chá de pimenta-do-reino moída na hora

• 1/8 teaspoons cayenne

• 2 colheres de sopa de óleo vegetal

• 230g cooked ham, cut into 1/2-inch cubes

• 325g chopped yellow onions

• 160g seeded and chopped green peppers

• 100g chopped celery

• 4 garlic cloves, peeled

• 725ml chicken broth

• One 450g can whole tomatoes, chopped, liquid reserved

• 120ml chopped spring onions (green part only)

• 2 tablespoons chopped fresh parsley leaves

• 900g medium-size prawns, peeled and deveined

• 1 teaspoon Tabasco brand pepper sauce

• 475ml long-grain white rice, rinsed and drained

Sprinkle the chicken with the salt, black pepper, and cayenne. Heat the oil in a large, heavy pot or Dutch oven over medium heat. Add the chicken and cook, stirring, until browned on all sides, 8 to 10 minutes. Transfer the chicken to a large mixing bowl.

Add the ham to the pot and cook, stirring, until lightly browned, about 5 minutes. Add the ham to the chicken in the bowl.

Add the onions, peppers, celery, and garlic to the pot and cook, scraping the bottom of the pot to loosen any browned bits. Return the chicken and ham to the pot, reduce the heat to low, cover, and cook for 25 minutes, stirring occasionally.

Add the chicken broth and reserved tomato juice, cover, and simmer for 45 minutes.

Mash the cooked garlic against the side of the pot and blend into the mixture. Add the tomatoes, spring onions, parsley, prawns, and Tabasco and adjust the seasonings to taste. Add the rice, cover the pot, and bring to a boil. Reduce the heat to medium-low and simmer, covered, stirring occasionally, until the rice is tender and fluffy and the liquid is absorbed, about 25 minutes. Serve warm.

Aviso Legal

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