- ½ c. finely chopped onion
- 2 medium peppers, seeded and cut
- 1 c. raw rice
- 1 tsp garlic, chopped
- 19 oz. can of whole chopped tomatoes
- 1 ½ - 2 c. chicken stock (juice from tomato can + enough bouillon to make 1 1/2 - 2 cups)
- ½ pound cooked ham
- 1 chicken carcass
- 1 tbsp. chopped parsley
- 2 tbsp olive oil
- ½ tsp. thyme
Cut meat off the bones. You will still be left with a little meat that is hard to get off the bones. Cook the carcass in chicken bouillon until the meat is easy to get off and then strip the remaining meat off the bones.
Preheat oven to 350. In a casserole dish, fry onions in oil until soft. Mix in peppers for about 3 mins. Add rice until grains become somewhat opaque (about 1 min). Add garlic. Drain the juice from the chopped tomatoes and add tomatoes. Add thyme. Pour in chicken stock. (Make sure in measures 2 c. after the boiling of the carcass. If not, add water to bring to 2 c.)
Bring to boil. Add ham, stir again. (If you don’t have ham, you can use more chicken, but the ham makes it tastier.) Cover casserole, place in lower 1/3 of oven. After 15 mins add the cooked chicken and cook for another 5-10 min. until rice seems done. If it appears dry add more stock. Garnish with parsley. (You can also cook it at a low heat on the stove top.)
See also Jambalaya (made without the carcass).