Recipe: Creole Chicken and Ham Fried Rice

CREOLE CHICKEN AND HAM FRIED RICE

3 tablespoons canola oil, divided use
1 pound skinless chicken thighs, cut into 1-inch pieces
salt and pepper (to taste)
1 large red bell pepper, thinly sliced
4 large scallion, thickly sliced
1/2 pound ham center slices, cut into 1/2-inch dice
1 teaspoon sweet paprika
1 pinch cayenne pepper
3 cups cooked white rice
1/2 pound medium shrimp, shelled and deveined
1/2 cup water
Hot sauce (for serving)

In a large non-stick skillet, heat 1 tablespoon of oil until shimmering. Season the chicken with salt and black pepper and cook over high heat, stirring, until browned all over, 6 to 7 minutes. Transfer to plate.

Heat another tablespoon of oil in the skillet. Add the red pepper and half the scallions and season with salt and pepper. Stir fry over high heat until crisp-tender and lightly browned, about 5 minutes.

Add the ham, paprika and cayenne and stir fry for 30 seconds.

Add the remaining 1 tablespoon of oil to the skillet along with the chicken, rice, shrimp and water and cook over moderate heat, stirring, until the shrimp are pink and the chicken is cooked through, about 5 minutes. Remove from the heat, cover tightly and let stand for 2 minutes to let the flavors blend.

Transfer the fried rice to a bowl, garnish with the remaining scallions and serve with the hot sauce.

Servings: 6
Source: Food and Wine magazine, October 2001