Chicken jambalaya Recipe

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Chicken jambalaya

Artist:	_	Yield:	4
Categories:	Chicken, Creole & Cajun, Jams & Jellies, Poultry, Southern	Rating:	0
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Ingredients:

6		Bacon slices
1/2	cup	Flour
2	tbsp	Flour
1 1/2	tsp	Chili powder
1/8	tsp	Cayenne pepper
4		Chicken thighs
4		Chicken drumsticks
1 1/2	tsp	Salt
1/8	tsp	Black pepper
1	cup	Onion, finely chopped
1	cup	Celery, finely chopped
1	cup	Green bell pepper, chopped
2		Garlic cloves, minced
1	can	Tomatoes, undrained(28oz)
2	cup	Chicken broth
1	cup	Water
1	cup	Rice, uncooked
1	tbsp	Worcestershire sauce
1/2		Bay leaf

Procedures:

In large dutch oven, cook bacon over medium-low heat until crisp, about 10 minutes.?Remove bacon; set aside.?Mix flour, ?teaspoon chili powder and the cayenne pepper.?Sprinkle chicken with ?teaspoon salt and the black pepper; dredge in seasoned flour to coat (reserve remaining flour).?Cook chicken in dutch oven over medium heat, turning after 15 minutes, or until brown on all sides.?Remove chicken; keep warm.?Drain off all but 4 tablespoons drippings in pan and add 4 tablespoons reserved flour mixture; cook over low heat, stirring, until dark brown, about 8 minutes.?Add onion, celery, bell pepper and garlic, continuing to stir for 5 minutes (vegetables will remain slightly crisp).?Measure liquid from tomatoes and add enough water to make 1 cup; chop tomatoes and add to dutch oven.?10.

Slowly stir in chicken broth, tomato liquid, water, rice, and 1 teaspoon each of salt and chili powder.?1Return chicken to pan; add worcestershire sauce and bay leaf.?1Bring to a boil, reduce heat to lowest setting, cover and simmer 45 minutes, or until rice is done.?1Sprinkle with crumbled bacon when ready to serve.?/td>