4 servings

Chicken Jambalaya


1 large fryer, quartered
2 onions, chopped
6 shallots, chopped
2 cloves garlic, mashed
1 bell pepper, chopped
1 bay leaf
1 medium can mushrooms
1 small can tomato paste
½ cup oil
5 cups water
2 ½ cups rice
1 tablespoons salt
¼ teaspoon pepper


Brown chicken in oil over medium heat. Remove chicken and sauté onions, bell pepper, garlic and shallots in the same oil. Add more oil if necessary, cook until slightly brown, about 5 minutes.

Add pepper, salt, bay leaf, tomatoes and a few dashes of Tabasco. Cook slowly for 6 to 7 minutes. Add browned chicken, rice and water. Turn heat to high and bring to a boil. Add mushrooms. Remove from fire.

Cover saucepan and place in preheated 400 degree oven. Cook for about 45 minutes.