Heart Healthy
There’s no doubt that your family will run to the kitchen when they smell this traditional Louisiana favorite cooking on the stove – it’s that good!
Print Recipe
Chicken and Ham Jambalaya
-
Servings:
6
Ingredients
-
1/4 pound ham -
1 pound chicken breasts -
1/2 teaspoon black pepper -
1 tablespoon olive oil -
1 medium yellow onion -
2 stalk celery -
1 large green bell pepper -
2 clove garlic -
1 1/2 cups white rice -
2 cups chicken broth -
1/2 teaspoon thyme
Directions
Tip: Click on step to mark as complete.
-
In a deep heavy pot add ½ inch of water and add the diced ham. -
Cook over medium heat until the water boils away. In a 4-6 quart pot, this will take about 7-10 minutes. -
Continue cooking until the ham is lightly browned, about 5 minutes. Remove the ham and set aside. -
Pour off and discard any fat. -
Add the olive oil to the same unwashed pot and raise heat to medium-high. -
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. -
Add the onion, celery and bell pepper to the pot and sauté until soft, about 5 minutes. -
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. -
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.
Cooking Tip: This dish will keep developing its flavors and will taste even better the next day.
Keep it Healthy: You can use leftover lean pork, instead of the ham, but cook it very quickly, to keep it from getting dry.
Tip: Serve this with a simple green salad on the side.
Nutrition Facts
Calories
Protein
FiberNutrition Facts
| Calories | 309 | |
|---|---|---|
| Total Fat | 5.7 g | |
| Saturated Fat | 1.2 g | |
| Trans Fat | 0.0 g | |
| Polyunsaturated Fat | 0.8 g | |
| Monounsaturated Fat | 2.8 g | |
| Cholesterol | 58 mg | |
| Sodium | 349 mg | |
| Total Carbohydrate | 38 g | |
| Dietary Fiber | 2 g | |
| Sugars | 2 g | |
| Protein | 24 g | |
Dietary Exchanges
1 vegetable, 2 1/2 starch, 3 lean meat
-
Servings:
6
Ingredients
-
1/4 pound ham -
1 pound chicken breasts -
1/2 teaspoon black pepper -
1 tablespoon olive oil -
1 medium yellow onion -
2 stalk celery -
1 large green bell pepper -
2 clove garlic -
1 1/2 cups white rice -
2 cups chicken broth -
1/2 teaspoon thyme
Directions
Tip: Click on step to mark as complete.
-
In a deep heavy pot add ½ inch of water and add the diced ham. -
Cook over medium heat until the water boils away. In a 4-6 quart pot, this will take about 7-10 minutes. -
Continue cooking until the ham is lightly browned, about 5 minutes. Remove the ham and set aside. -
Pour off and discard any fat. -
Add the olive oil to the same unwashed pot and raise heat to medium-high. -
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. -
Add the onion, celery and bell pepper to the pot and sauté until soft, about 5 minutes. -
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. -
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.
Cooking Tip: This dish will keep developing its flavors and will taste even better the next day.
Keep it Healthy: You can use leftover lean pork, instead of the ham, but cook it very quickly, to keep it from getting dry.
Tip: Serve this with a simple green salad on the side.