Chicken and Tasso Jambalaya

• 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 (page 287)
• 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 cups long-grain rice
• 1 (4-ounce) can tomato sauce
• 2 1/2 cups chicken stock (page 227) or low-fat, reduced-sodium chicken broth
• Coarse salt and freshly ground black pepper

1. In a large, ovenproof skillet, heat the oil and butter over high heat until shimmering.
2. Add the tasso and cook until the meat starts to brown and render fat, about 3 minutes.
3. Add the chicken and sprinkle over the Creole seasoning.
4. (If using tasso, go easy on the spice, otherwise it may be too hot.)
5. Continue cooking over high heat until the chicken is just beginning to color, about 3 minutes.
6. Remove the meat to a plate.
7. Add the onion, celery, and bell pepper to the residual oil in the skillet.
8. Cook until the vegetables start to color, stirring occasionally, 5 to 7 minutes.
9. Add the garlic and cook until fragrant, 45 to 60 seconds.
10. Add the rice and stir to coat.
11. Stir in the tomato sauce and chicken stock and bring to a boil.
12. Transfer to the oven and bake, uncovered, stirring once, until the rice is tender, 40 to 45 minutes.
13. Remove from the oven to a rack to cool slightly.
14. Taste and adjust for seasoning with salt and pepper.
15. Serve immediately.

canola oil, unsalted butter, tasso, chicken breasts, onion, celery, green bell pepper, clove garlic, longgrain rice, tomato sauce, chicken stock, salt

Taken from www.epicurious.com/recipes/food/views/chicken-and-tasso-jambalaya-380351 (may not work)