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Prep Time: 20 Minutes Cook Time: 60 Minutes |
Ready In: 80 Minutes Servings: 8 |
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From the kitchen of: Linda G. Ingredients:
4 -5 lbs chicken, in quarters |
2 tablespoons oil |
2 tablespoons bacon fat |
salt |
fresh ground pepper |
1/2 teaspoon cayenne pepper |
1 cup diced ham |
1/2 cup chopped green pepper |
1/2 cup chopped celery |
1 large onion, chopped |
2 garlic cloves, minced |
5 cups chicken broth |
1/2 cup minced parsley |
1 bay leaf |
1 1/2 teaspoons thyme, crumbled |
1 cup tomato, canned or fresh, chopped |
2 cups rice |
Directions:
1. Preheat oven to 325 degrees.
2. Rinse and wipe dry chicken pieces.
3. Heat oil and fat in large skillet.
4. Brown chicken and sprinkle with salt, pepper and cayenne pepper.
5. Remove chicken from pan and set aside.
6. Add the ham, green pepper, celery, onion and garlic to the pan and cook until vegetables are soft.
7. Add the broth, parsley, bay leaf and thyme; bring to a boil and cook uncovered until the broth is reduced to 4 cups.
8. Remove the chicken meat from the bones in large pieces.
9. Put the chicken meat, the unstrained broth, the tomatoes and rice in a casserole dish.
10. Stir, cover and bake for 1 hour checking every 20 minutes and adding more hot broth or water if it dries out.
11. Remove bay leaf before serving.
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