Jambalaya Of Chicken

• 1/4 cup lard or shortening
• 1 (3-pound) broiler-fryer, cut up
• 3/4 pound cubed cooked ham
• 1 medium onion, chopped
• 1 medium-size green pepper, seeded and chopped
• 3 cloves garlic, minced
• 1 1/4 cups uncooked regular rice
• 2 quarts water
• 1 tomato, peeled and chopped
• 1/4 cup chopped fresh parsley
• 1 1/2 tablespoons salt
• 1 1/2 teaspoons pepper
• 1 teaspoon dried whole thyme
• 1 teaspoon hot sauce
• 3 bay leaves
• 1/4 teaspoon dried whole basil
• 1/4 teaspoon dried whole oregano

1. Melt lard in a small stock pot over medium heat; add chicken and ham, and cook, turning to brown all sides. Remove chicken and ham; set aside, reserving pan drippings. Add onion, green pepper, and garlic to pan drippings; saute until tender. Stir in rice; cook over medium heat until rice is browned.
2. Add water, tomato, parsley, salt, pepper, thyme, hot sauce, bay leaves, basil, oregano, and reserved chicken and ham; bring to a boil. Reduce heat; simmer, uncovered, 1 1/2 hours, stirring frequently. Remove and discard bay leaves.
3. Transfer pieces of chicken to individual serving plates. Spoon jambalaya over chicken, and serve immediately.

lard, ham, onion, green pepper, garlic, regular rice, water, tomato, parsley, salt, pepper, thyme, hot sauce, bay leaves, basil, oregano

Taken from www.myrecipes.com/recipe/jambalaya-of-chicken (may not work)