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| Non-Balaya |
"Over the years my circle of relatives has made this dish. I've always regarded it as jambalaya, but years ago located out it wasn't the conventional jambalaya served in a highly spiced or zesty tomato-based dish. This is my circle of relatives's twist on it. We find it irresistible very a great deal. It's our comfort food. I've made faster modifications on my family's recipe for a quicker prep time. And this recipe is scaled down. It's normally twice this length for our big family."
Ingredients :
- 2 tablespoons vegetable oil
- 4 skinless, boneless fowl breast halves - cubed
- 1/four cup butter
- 1 onion, finely chopped
- 1/2 cup minced inexperienced onion
- 1 bunch fresh parsley, minced
- 1 half teaspoons chopped garlic
- five cups bird broth
- 1 (1 pound) bundle smoked sausage, quartered lengthwise and sliced
- 2 cups raw white rice
Instructions :
| Prep : 20M | Cook : 6M | Ready in : 1H35M |
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- Heat the vegetable oil in a big pot over medium-excessive warmness. Cook the chook till now not purple inside the center and the juices run clear, 3 to 5 minutes. Remove from pot and set aside.
- Melt the butter in the large pot. Cook the onion, inexperienced onion, and parsley inside the butter until the onions begin to melt, four to 7 minutes. Stir in the garlic and cook till brown, 3 to four minutes. Add the hen broth, cooked bird, sausage, and rice; bring to a boil for two minutes after which reduce warmth to medium-low. Cover and simmer for 1 hour. Do no longer remove cover or stir whilst simmering. Serve hot.
Notes :
- Reynolds® Aluminum foil can be used to keep meals wet, prepare dinner it flippantly, and make clean-up less complicated.
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