Recipe(tried): Chicken Jambalaya (using chicken thighs and drumsticks)

CHICKEN JAMBALAYA

6 bacon slices
1/2 cup flour
2 tablespoons flour
1 1/2 teaspoons chili powder, divided use
1/8 teaspoon ground cayenne pepper
4 chicken thighs
4 chicken drumsticks
1 1/2 teaspoons salt
1/8 teaspoon ground black pepper
1 cup finely chopped onion
1 cup finely chopped celery
1 cup chopped green bell pepper
2 garlic cloves, minced
1 (28 oz) can tomatoes, undrained
2 cups chicken broth
1 cup water
1 cup rice, uncooked
1 tablespoon Worcestershire sauce
1/2 bay leaf
Tabasco or Texas Pete Hot Sauce (optional, for serving)

In large Dutch oven, cook bacon over medium-low heat until crisp, about 10 minutes. Remove bacon; set aside.

Mix flour, 1/2 teaspoon chili powder and the cayenne pepper; set aside.

Sprinkle chicken with 1/2 teaspoon salt and the black pepper; dredge in seasoned flour to coat (reserve remaining flour).

Cook chicken in Dutch oven over medium heat, turning after 15 minutes, or until brown on all sides. Remove chicken; keep warm.

Drain off all but 4 tablespoons drippings in pan and add 4 tablespoons reserved flour mixture; cook over low heat, stirring, until dark brown, about 8 minutes. Add onion, celery, bell pepper and garlic, continuing to stir for 5 minutes (vegetables will remain slightly crisp).

Measure liquid from tomatoes and add enough water to make 1 cup; chop tomatoes and add to Dutch oven. Slowly stir in chicken broth, tomato liquid, 1 cup water, rice, and 1 teaspoon each of salt and chili powder. Return chicken to pan; add Worcestershire sauce and bay leaf. Bring to a boil, reduce heat to lowest setting, cover and simmer 45 minutes, or until rice is done.

Sprinkle with crumbled bacon when ready to serve.

Sometimes served with hot sauce such as Texas Pete or Tabasco.