Saturday, March 14, 2009

Chicken Jumbalaya

2 cups uncooked rice
2 cloves garlic finely chopped
1 bunch scallions diced
1 tsp paprika
8 hot cherry peppers sliced and the juice
1 lb chicken breast
1 green pepper chopped
1 tsp thyme
1 tsp flaked red pepper
4 greek peppers sliced
2 8oz cans chicken broth
salt and pepper
1 tsp rosemary
¼ cup olive oil

In olive oil, brown the meat first. Combine all ingredients in a large pot. Bring to boil. Reduce to low and simmer for about an hour, until rice has absorbed all liquid.

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