Rev Cheryl Birch

Thoughts, Meditations of the Heart, Poems & Prophecies

Chicken Jambalaya

This recipe is spicy and filling. Easy to adjust for folks who do not eat, or want to limit, red meat intake. And it is gluten free! Also check out two other recipes I posted: Persimmon Salsa and Cheryl’s Sweet Potato Hash

chicken jambalaya

2 tbsp olive oil
6 boneless chicken pieces (thigh and breast), cut into large chunky pieces
salt and freshly ground black pepper
2 tbsp chopped oregano
1/4 to 1/2 tsp cayenne pepper (adjust according to heat of your anaheim pepper)
1 small red onion, finely chopped
1 garlic clove, finely chopped (optional)
1 large anaheim bell pepper, seeded and finely chopped
1 red bell pepper, seeded and finely chopped
1 small tomato, seeded and finely chopped
7oz (200g) thick slices cooked ham or smoked turkey, coarsely chopped
2 cups hot chicken stock or broth
2 cups cooked long-grain rice
5oz (140g) peas (shelled weight) or 2/3 cup frozen peas
small handful of cilantro, finely chopped (optional)

Prepare 1 cup of long grain rice according to package directions to yield 2 cups of cooked rice – set aside.

Heat half the oil in a large flameproof casserole dish (or pot) over medium-high heat. Season the chicken pieces with salt and pepper, toss in the oregano and cayenne pepper, then add chicken to the casserole dish or post and cook for 6–10 minutes until golden brown. Remove and set aside.

Heat the remaining oil in the casserole dish (or pot) over medium heat, add the onion, garlic, and bell peppers and cook for 5–8 minutes, stirring, until soft. Return the chicken to the casserole dish (or pot) and stir in the ham or smoked turkey. Add tomato. Pour in the stock and bring to a boil, then reduce to simmer, partially cover with the lid, and cook gently for about 40 minutes. Check occasionally that it’s not drying out and add a little hot water or broth if needed. Stir in the rice, cook for about 10 minutes or until the rice has absorbed the liquid, turn rice frequently and do not let it dry out, add more stock if necessary. Add the peas for the last 5 minutes. Taste and add seasoning, if needed, and stir in the cilantro, if using.

Serve with a green salad and, if gluten is not a concern, some crusty bread; optionally add slices of avocado to the side of each serving.


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