Chicken Jambalaya

• 1/4 c. shortening
• 8 frying chicken pieces
• salt and pepper
• 1 green pepper, chopped
• 1 onion, chopped
• 1 clove garlic, minced
• 2 c. uncooked rice
• 2 tsp. salt
• 1 Tbsp. Worcestershire
• 3/4 tsp. thyme
• 1/4 tsp. Tabasco
• 15 oz. can tomato sauce
• 3 1/2 c. chicken broth
• 2 c. cooked ham, cubed

1. Melt shortening in a deep dish, 12-inch skillet or Dutch oven. Season chicken with salt and pepper.
2. Brown chicken in shortening; remove from skillet.
3. Cook green pepper, onion, garlic and rice in skillet drippings for 5 minutes; stir often.
4. Add seasonings, tomato sauce, chicken broth and ham cubes.
5. Arrange chicken pieces in rice mixture; bring to a boil.
6. Simmer, tightly covered, 35 to 40 minutes until rice is fluffy and chicken is tender.
7. Makes 8 servings.

shortening, chicken, salt, green pepper, onion, clove garlic, rice, salt, worcestershire, thyme, tabasco, tomato sauce, chicken broth

Taken from www.cookbooks.com/Recipe-Details.aspx?id=438742 (may not work)