[CH] Tonight's Dinner - Rachael's Jambalika
RisaG (radiorlg@yahoo.com)
Sat, 1 Nov 2003 18:47:31 -0800 (PST)
This was tonight's dinner. It was very good but
could've been much hotter. Oh well. I sprinkled more
hot sauce at the table.
I made this kind of tame because my son was eating
some. He still complained that the chicken was too hot
for him (I had put no chiles on it at all).
This is a quick version of Jambalaya, minus the shrimp
(Trev is allergic).
* Exported from MasterCook *
Rachael's Jambalika
Recipe By : adapted from 30 Minute Meals by
Rachael Ray
Serving Size : 4 Preparation Time :0:00
Categories : Main Dish Meat
Amount Measure Ingredient -- Preparation
Method
-------- ------------
--------------------------------
Meats:
2 tbsp extra-virgin olive oil
1 lg boneless skinless chicken
breast halves -- cut in bite size pc
2 pc chicken thighs without skin --
or bones, diced
3/4 lb chorizo -- * see note
Vegetables:
1 heart celery -- chopped
1 med onion -- chopped
1 green bell pepper -- seeded &
diced
4 cloves garlic -- minced
1 14 oz can low sodium chicken broth -- **
see note
1 tbsp ground cumin
1 tbsp chili powder
dash hot pepper sauce
1 28 oz can diced tomatoes -- I used 1-14
oz
1 bay leaf
1 tbsp dried thyme (or 6-8 sprigs
fresh)
2 tbsp gumbo file -- OR
1/2 lb okra -- chopped ***
scallions -- for garnish
If using white rice as the side dish, start it before
starting the Jambalika. It takes about 20 minutes to
make (or you can use Uncle Ben's Garlic & Butter Rice
which takes 10 in the microwave).
For the Jambalika, in a deep pot (or chicken fryer),
heat 1 tbsp olive oil over medium-high heat. Brown
chicken and sausage for 3-5 minutes. Remove meats from
pot. Add a little more oil and the celery, onion, bell
pepper and garlic. Let veggies hang out in the pot for
3-5 minutes to soften, giving the pot a shake hear and
there.
Return the chicken and sausage to the pot. When the
meats are all combined with the veggies, add the
broth, seasonings, tomatoes, and herbs. Bring to a
boil. Drop heat to a simmer. Stir in file powder or
okra. Cook until the mixture thickens, about 3
minutes. Discard bay leaf. Serve with a scoop of rice
(or cauliflower "rice") dropped into the center of the
bowl of Jambalika, garnish with scallions. Serves up
to 6.
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NOTES : Risa's notes:
* I think that Rachael used the smoked chorizo, which
is already cooked. I couldn't find it so I used the
spanish type which is uncooked. I had to cook it so
that took a few extra minutes.
** I used 14 oz water with a tsp or so of Better than
Bouillon Ham Base as I ran out of chicken base.
*** I used 1/2 of a 16 oz bag of frozen okra that I
thawed before using.
Instead of serving this with white rice, I used ground
up thawed frozen cauliflower that i ground up in the
food processor and made some "rice" with hit. Put that
under it. You can use 1 recipe of cooked white rice
instead.
15g carb per serving, 3.5g dietary fiber.
RisaG
http://www.geocities.com/radiorlg
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