Cooking For 1966 CHICKEN JAMBALAYA

Press, Volume CVI, Issue 31097, 28 June 1966, Page 2

Cooking For 1966 CHICKEN JAMBALAYA

(By

CELIA TIMMS)

Chicken jambalaya is relatively simple, flavoursome and different, and for those who enjoy rice it provides this too. Ingredients: A young chicken or required number of chicken pieces jib of raw ham, cut in thick slices 1/3 cup of grated onion i cup skinned and chopped tomatoes 1 green pepper 1 cup diced celery 1 cup uncooked rice Bayleaf, thyme, rosemary i cup chopped parsley Salt, pepper Oil or butter for frying

Method: Saute required number of chicken pieces together with cubed ham in oil or butter for five minutes. Remove from pan. Add onion, tomato, chopped green pepper, celery and rice to remaining oil in pan and fry until rice is well coated. Add bayleaf, a pinch of thyme and a pinch of rosemary and the parsley together with a seasoning of salt and pepper. Return chicken to pan and add sufficient boiling water to just cover. Simmer covered until chicken is tender and rice is cooked. Test for seasoning. If too moist dry out jambaloya by placing uncovered in moderate oven for five, minutes or more, as necessary.