Chicken and Ham Jambalaya

By March 15, 2023 No Comments

Makes approximately 6 servings ⋅ Adapted from The American Heart Association

  • 1 lb extra-lean ham (cut into half-inch dice)
  •  1 pound boneless, skinless chicken breasts (all visible fat discarded, cut into 1-inch cubes)
  • 1/2 teaspoon ground black pepper
  • 1 tablespoon olive oil
  • 1 medium yellow onion, about one cup, cut into 1/2-inch pieces
  • 2 stalks of celery, about 1 cup, cut into 1/2-inch pieces
  • 1 large green bell pepper, about one cup, cut into 1/2-inch pieces
  • 2 clove garlic (finely chopped)
  • 1 1/2 cups uncooked long-grain white or brown
  • 2 cups low-sodium chicken broth
  • 1/2 teaspoon dried thyme
  1. In a deep heavy pot add ½ inch of water and add the diced ham.
  2. Cook over medium heat until the water boils away. In a 4-6 quart pot, this will take about 7-10 minutes.
  3. Continue cooking until the ham is lightly browned, about 5 minutes. Remove the ham and set aside.
  4. Pour off and discard any fat.
  5. Add the olive oil to the same unwashed pot and raise the heat to medium-high.
  6. Season the chicken with the pepper and brown in the heavy pot with the olive oil for about 5 minutes; remove from the pot and set aside.
  7. Add the onion, celery, and bell pepper to the pot and sauté until soft, about 5 minutes.
  8. Add the garlic, ham, and chicken, uncooked rice, chicken broth, and thyme to the onion, celery, and bell pepper mixture and bring to a boil.
  9. Reduce heat to low, cover, and simmer until the water evaporates and the rice is cooked, about 15 minutes for white rice and 25 for brown rice. Serve in bowls.
CoreLife Team

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