Ingredients
- 1 tablespoon canola oil
- 1 tablespoon unsalted butter
- 1/2 pound chopped tasso or other smoked ham
- 2 (8 ounce) boneless skinless chicken breasts (or 3 boneless, skinless thighs, cut into 2-inch pieces)
- 1 tablespoon homemade Creole Seasoning (see related recipe)
- 1 onion (preferably Vidalia, chopped)
- 1 stalk celery, chopped
- 1/2 green bell pepper, cored, seeded, and chopped
- 1 clove garlic, very finely chopped
- 1 1/2 cup long-grain rice
- 1 (4-ounce) can tomato sauce
- 2 1/2 cup chicken stock or broth
- Coarse salt and freshly ground black pepper
How to Make
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Step 1: In a large ovenproof skillet, heat the oil and butter over high heat until shimmering.
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Step 2: Add the tasso and cook until the meat starts to brown and render fat, about 3 minutes
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Step 3: Add the chicken and sprinkle with the Creole seasoning (If using tasso, go easy on the spice, otherwise it may be too hot).
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Step 4: Continue cooking over high heat until the chicken is just beginning to color, about 3 minutes, and remove the meat to a plate.
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Step 5: Add the onion, celery, and bell pepper to the residual oil in the skillet.
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Step 6: Cook until the vegetables start to color, stirring occasionally, 5-7 minutes.
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Step 7: Add the garlic and cook until fragrant, 45-60 seconds.
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Step 8: Add the rice and stir to coat.
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Step 9: Stir in the tomato sauce and chicken stock and bring to a boil.
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Step 10: Transfer to the oven and bake, uncovered, stirring once, until the rice is tender, 40-45 minutes.
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Step 11: Remove from the oven to a rack to cool slightly.
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Step 12: Taste and adjust for seasoning, and serve immediately.
We hope you enjoy this recipe!
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