Ingredients: |
Ingredients: 1 stick unsalted butter (or use 2-3 T light olive oil)
2 to 3 lbs.boneless/skinless chicken thighs
2 medium-sized yellow onions, finely chopped
2 red and/or green bell peppers finely chopped (use 1 red and 1 green...adds some color!!)
4 to 6 stalks of celery, finely chopped
1/2 pound (8 oz) Tasso or good smoked ham, diced
1 tsp. dried oregano
1 tsp. garlic powder
1 tsp. thyme
1 tsp. ground white pepper
1 tsp. salt
1/2 tsp. cayenne (red) pepper
1/2 tsp. Tabasco
1/4 tsp. ground black pepper
2 to 4 bay leaves
8 oz can tomato sauce
1 c. rice
2-1/2 c. chicken stock
3 green onions (scallions), finely chopped
1/4 c. chopped parsley
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Directions: |
Directions:Add olive oil (or butter) to a large skillet, add chicken and brown well for 10 min, then remove chicken and set aside. Stir in 1/2 of the onions, bell pepper, celery, saute for 5 minutes. Add tasso (or ham), oregano, thyme, garlic powder, salt, white and black and cayenne (red) pepper, Tabasco, and bay leaves. Cook until onion is dark brown, around 15-20 minutes, stirring frequently. Stir in the remaining yellow onion, bell pepper and celery, and cook while stirring occasionally for 5 min. Stir in tomato sauce and cook, stirring for 3 minutes. Return the chicken to skillet and simmer for 15 minutes uncovered. Stir in rice and chicken stock, bring to a boil, then reduce heat. Cover and simmer for about 20 minutes until chicken and rice are tender. Remove from heat, discard bay leaves, stir in green onions and sprinkle parsley on top. |
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