Jambalaya

 

1 Broiler-Fryer (about 2 1/2 lb.)

2 C. Water

3 tsp. Salt

1/4 tsp. Pepper

1 Bay Leaff

2 C. chopped Onion

1 clove Garlic, crushed

1/4 C. Butter

1 lb. Cooked Ham, cubed

1 lg. can Tomatoes

1 Green Bell Pepper, chopped

1/2 tsp. Thyme

1/4 tsp. Cayenne

1 C. uncooked Rice

 

Place chicken in a large kettle or Dutch oven; add water, salt pepper and bay leaf; bring to boiling. Reduce heat, cover, and simmer 45 minutes or until chicken is tender. Remove chicken from broth. When cool enough to handle, remove chicken from bones, cut into cubes and reserve. Pour broth into a 2 C. measure; remove bay leave. Add water to make 2 C. if necessary; reserve. Saute onion and garlic in butter until soft (in same kettle). Add ham, tomatoes, green peppers, cayenne, reserved chicken and broth. Heat to boiling; stir in rice. Reduce heat, cover, simmer, following rice directions for cooking. Serve in bowls, sprinkle generously with chopped parsley.