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from the kitchen of Sharmagne Leland-St. John
4 large chicken breasts boned
2 tablespoons oil
2 tablespoons bacon grease
1 cup ham seasoning, cut into cubes
1 large Polish sausage, cut into cubes
1/2 cup green pepper, chopped
1/2 cup celery, chopped
1 large onion, chopped
3 cloves garlic, minced
5 cups chicken broth
1/4 cup parsley, minced
1 bay leaf
2 tablespoons crushed thyme
1 cup tomatoes with juice
2 cups rose rice
Preheat oven to 325 F. Rinse the chicken breasts and pat dry.
Heat the oil and bacon grease in a jambalaya pot or oven safe
skillet. Brown the chicken while seasoning with the salt, pepper,
and cayenne. Remove from the pan and set aside. Add the
sausage, ham seasoning, green pepper, celery, onion, garlic
to the pan and cook until the vegetables are translucent or
soft. Add the broth and the herbs. Bring to a boil and cook
until the broth is reduced to about 4 cups.
In the meantime, Slice or tear the chicken into strips. Put the
rice, the chicken, and the tomatoes into the broth mixture. Stir
well to combine, cover and bake for 1 hour. Check frequently
and add more broth or tomato juice if it begins to dry out.
Remove the bay leaf and serve with okra pickles and collard greens
Ask your butcher for the ham seasoning, if you don't see it in the meat case.