11 July, 2012

Mulate's Chicken Jambalaya | Louisiana Cookin'

A great place for music, dancing and food!


Mulate's Chicken Jambalaya
Makes 8 servings
1-LB  boneless, skinless chicken thighs
1-LB boneless, skinless chicken breasts
2 Tbsp Mulate’s Cajun seasoning, or any other season-all
1 Tbsp cooking oil
2 sticks margarine
2 cups water
4 medium onions, diced
1 medium bell pepper, diced
3 cloves garlic, diced
1-pt fresh mushrooms, chopped
1 can RO*TEL diced tomatoes

For serving:
4 cups cooked rice (According to the USA Rice Federation, you will need about 1 cup uncooked white, long-grain rice and 1.75 cups liquid for three to four (3-4) cups firm, cooked rice.)

Variation(s):
Add 1-LB sliced smoked sausage when you re-introduce the chicken to the pot.

Notes:

Directions
Season all chicken pieces. In a large pot, heat cooking oil and brown chicken. Remove chicken from pot and cut into bite-sized pieces.

Add margarine, 1/2 cup water and chopped onions to pot. Cook in onions over medium-high heat until dark golden brown, about 30 to 40 minutes; add water as needed to prevent sticking.

Add bell pepper and garlic. Continue cooking and stirring frequently for 15 minutes. Add chicken, mushrooms and RO*TEL tomatoes and any remaining water to pot. Reduce heat to Medium-Low and continue cooking 45 minutes, stirring occasionally. Mix with cooked rice and serve.

No comments:

Post a Comment