Cookbook:Jambalaya II

Ingredients

 * 3 lbs (1400 g) cooked chicken strips
 * 1 cup (240 ml) chopped onion
 * 1 cup (240 ml) chopped green bell pepper
 * 2 ribs celery, chopped
 * 2 cloves garlic, minced
 * ½ cup (120 ml) diced cooked ham
 * 2 cans (29 ounces / 800 g total) stewed tomatoes
 * 2 cups (480 ml) chicken broth
 * 1 cup (240 ml) uncooked long grain rice
 * 3 Tbsp olive oil
 * 2 tsp thyme, crumbled
 * ½ tsp paprika
 * 1 ½ tsp salt, or to taste
 * ¼ tsp pepper

Procedure

 * 1) Heat olive oil in a large skillet; add chicken and paprika, then brown on all sides.
 * 2) Remove chicken from skillet.
 * 3) Add onion, green bell pepper, celery, and garlic. Sauté over low heat until onion is tender, about 10 minutes.
 * 4) Stir in ham, tomatoes, chicken broth, rice, thyme, salt, and pepper.
 * 5) Add chicken and turn to coat with sauce. Bring to a boil.
 * 6) Reduce heat, cover, and simmer for 15 minutes.