Recipe: Chicken Jambalaya (1970's)

CHICKEN JAMBALAYA


1 (2 1/2 to 3 lb.) broiler-fryer chicken, cut up
3 tbsp. vegetable oil
1 cup chopped green bell pepper
2 medium onions, chopped (1 cup)
1 clove garlic, minced
2 tsp. salt
1/4 tsp. thyme
1/4 tsp. ground black pepper
2 tsp. Worcestershire sauce
1/4 tsp. Tabasco sauce
3 chicken bouillon cubes or 3 tsp. instant chicken bouillon
3 cups water
1 1/2 cups uncooked regular rice
2 cups cut-up cooked ham

Wash chicken and pat dry. In Dutch oven or large kettle, brown chicken in oil. Remove chicken and set aside.

Add green pepper, onion and garlic to oil in Dutch oven. Cook and stir until onion is tender. Add seasonings, bouillon cubes, 3 cups water and chicken. Heat to boiling. Reduce heat; cover and simmer 10 minutes.

Stir in rice. Heat to boiling, stirring once or twice. Reduce heat; cover and simmer 25 minutes.

Fluff rice with fork. Stir in ham; heat.

Makes 8 servings
Source: Vintage recipe booklet: Betty Crocker's Piggy Bank Casseroles: A Special Collection of Penny-Wise Recipes, General Mills, Inc., 1970