Things You'll Need:
- Three tablespoons butter
- One tablespoon olive oil
- One medium yellow onion
- One medium bell pepper
- Three to four cloves of garlic
- One small roma tomato
- Two boneless, skinless chicken breasts
- One cup rice
- Two cups water or chicken broth
- One tablespoon paprika
- Salt and pepper to taste (I use about one teaspoon of each)
- One large pan with lid
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Step 1
Melt the butter and olive oil in pan over medium heat.
Dice onions, bell pepper and garlic cloves. Add to pan, stirring frequently to keep from burning. When onions are translucent, remove vegetables from pan and set aside in small bowl. -
Step 2
Add chicken to pan. Cook until done, turning once. After chicken is done, dice into small pieces, and return chicken and vegetables to pan. Cook until vegetables and chicken start to stick to the bottom, it will almost look like it is beginning to burn.
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Step 3
Now add the spices.
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Step 4
Add one cup rice, then the two cups of water. The water will remove the caramelized butter and oil from the bottom of the pan, and your jambalaya will have a nice, golden color.
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Step 5
Arrange sliced roma tomato over the top of the jambalaya. Once the contents of the pan begin to boil, place lid directly on pan. This will trap the moisture. Cook on low heat for twenty to twenty-five minutes, until rice is done. Serve immediately.
Comments
sunshineandrose said
on 4/27/2009 This recipe sounds great 5*
LilacGirl said
on 1/16/2009 Can I come over for dinner? Just kidding. This is a seriously good recipe!
freeser67 said
on 12/16/2008 Sounds wonderful...I absolutely love jambalaya!
MotherDove said
on 12/16/2008 There ain't nothing wrong with this one - as my Nana used to say! 5 yums and a side of cornbread for this recipe!
e-Rambler said
on 12/12/2008 I love recipes with chicken. Good stuff!