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Add a photoServings: 4
Ingredients
- 2 Tbsp. Chef Paul Prudhomme's, Poultry Magic, or possibly me or possibly pork & veal magic
- 2 x Bay leaves
- 1/4 tsp Rubbed sage
- 2 Tbsp. Unsalted butter
- 1/2 lb Minced tasso or possibly other, smoked ham
- 3/4 lb Boneless chicken, cut into pcs
- 1 c. Minced onions
- 1 c. Minced celery
- 1 c. Minced green bell peppers
- 1 Tbsp. Chopped fresh garlic
- 1/2 c. Tomato sauce
- 1 c. Peeled and minced tomatoes
- 2 1/2 c. Chicken stock
- 1 1/2 c. Uncooked rice, preferably
Directions
- Combine the seasoning mix ingredients in a small bowl.
- Heat the butter in a 2-qt saucepan over high heat. Add in the tasso and cook, stirring frequently, till the meat starts to brown, about 3 min.
- Add in the chicken and continue cooking, stirring frequently and scraping the pan bottom well, till the chicken is browned, about 3 to 5 min. Stir in the seasoning mix, 1/2 cut each of the onions, celery, and bell peppers, and the garlic.
- Preheat the oven to 350.
- Continue to cook the mix, stirring almost constantly and scraping the pan bottom as needed, till the vegetables start to get tender, about 5 to 8 min. Stir in the tomato sauce and cook, stirring often, for 1 minute.
- Stir in the remaining onions, celery, and bell peppers and the tomatoes.
- Remove from the heat, stir in the stock and rice, and mix well. Transfer the minture to an ungreased 8 X 8 inch baking pan and bake, uncovered, till the rice is tender but still a bit crunchy, about 40 min. Remove from the oven, stir well, and throw away the bay leaves. Let sit for 5 min before serving.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 437g | |
| Recipe makes 4 servings | |
| Calories 479 | |
| Calories from Fat 137 | 29% |
| Total Fat 15.34g | 19% |
| Saturated Fat 6.38g | 26% |
| Trans Fat 0.0g | |
| Cholesterol 59mg | 20% |
| Sodium 461mg | 19% |
| Potassium 663mg | 19% |
| Total Carbs 65.12g | 17% |
| Dietary Fiber 3.9g | 13% |
| Sugars 4.97g | 3% |
| Protein 18.88g | 30% |
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