Chicken recipe?

Once on Holiday is Spain i got a tasty meal, it was called chicken jumballa. Can anyone tell me the recipe??Chicken recipe?
Jumballaya


Chicken Stewed with Rice








Serves 4 to 6








The chile pepper or capsicum, gave Louisiana cooking its signature bite.





Jambalaya, as it is more commonly spelled, is the dish most obviously associated with the brief period of Spanish domination in New Orleans. Even Celestine Eustis, writing at the turn of the twentieth century, refers to it as a ';Spanish Creole dish.'; Interesting, this early recipe is much closer to paella and to the Caribbean arroz con pollo, which shares the same ancestry, than it is to today's recipes for jambalaya, which have become considerable more complex, often adding seafood and sausages to the ham and chicken.





Ingredients





1 tablespoon lard, or substitute


peanut oil


A 3-pound chicken, cut into 8 pieces


Salt


Ground black pepper


1/4 teaspoon cayenne pepper, or to taste


1/2 pound smoked ham, cut into 1-inch long pieces


1 large onion, finely chopped


3 medium tomatoes, peeled and coarsely chopped,


or 1-1/2 cups drained canned tomatoes


1/4 cup chopped fresh parsley


1-1/2 cups rice


Preparation





Heat the lard or oil in a large heavy stewpot over moderately high heat. Season the chicken generously with salt and black pepper, and the cayenne. Fry it in the hot fat until well browned on all sides, about 10 minutes. Remove to a plate and reserve. Add the ham to the pot, brown it, then remove and set aside. Lower the heat to moderate, add the onion, and cook, stirring, until transparent, about 5 minutes. Stir in the tomatoes and parsley and simmer briefly.





Return the chicken and ham to the pot, add 3 cups water, and bring to a boil. Cover and simmer until the chicken is just cooked through, about 30 minutes. Add salt and pepper to taste.





Add the rice and continue simmering, covered, until it is tender and the most of the liquid has been absorbed, about 20 minutes. Remove the pot from heat and let stand 10 minutes before serving.Chicken recipe?
Check out the links below for a couple of recipes. But if you want a recipe for something you should just try going to the BBC sit. There are loads of them on there and they range from basic skills to complicated and are all from chefs.
It was probably the Cajun dish called chicken jambalaya.





Here's a recipe:





http://www.recipesource.com/ethnic/ameri鈥?/a>
Try this link for the chicken.


http://www.globalgourmet.com/food/recipe鈥?/a>





I googled Chicken Jumballa, and it suggested Chicken Jambalaya.





I thought Jambalaya was cajun from Louisianna, I didn't know they had such a thing in Spain! lol





Cheers
Chicken or Ham Jambalaya








This versatile rice dish can be made with chicken or ham.


INGREDIENTS:


2 tablespoons oil


1 1/2 cups chopped onion


1 green bell pepper, chopped


2 medium cloves garlic, minced


2 cups cubed cooked ham or chicken


1 cup long-grain white rice


l/2 teaspoon thyme


l/2 teaspoon salt


3-4 drops hot pepper sauce


1 16-ounce can tomatoes


l/2 cup ham broth, water, or chicken broth if using chicken


PREPARATION:


Heat oil in a large kettle or Dutch oven. To the hot oil add chopped onions, green pepper, and garlic; cook until lightly browned, stirring occasionally. Add ham or chicken and rice; cook and stir until rice is well coated with oil.


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Chicken





Add thyme, salt, pepper sauce, tomatoes, and broth. Cover and simmer until rice is tender and liquid absorbed, 20-25 minutes. Taste and add more salt and pepper sauce if needed. Serves 4 to 6.
I assume you mean ';Jambalaya'; which is a Creole Style dish.


this is my favorite recipe





Chicken and Savory Jambalaya





1 whole chicken, chopped


1 rib celery with leaves


1 onion, chopped


3/4 cup green pepper, chopped


1 clove garlic


1 eggplant, chopped


1 bay leaf


1 pound smoked sausage, sliced into 1/2-inch pieces


1 pound ham, cubed


1 (60-ounce) can tomato paste


2 teaspoons salt


1/2 teaspoon pepper


1/4 teaspoon hot pepper sauce


4 cups long grain rice


1/4 cup parsley, chopped





Cook chicken in a large pot on stovetop over medium heat. Add celery, onion, green pepper, garlic, eggplant and bay leaf and cook until chicken and vegetables are tender. Add sausage and ham and brown lightly, about 3 to 5 minutes. Add tomato paste, salt, pepper and hot sauce. Add rice and mix thoroughly. Cook over low heat for 15 minutes stirring frequently. Remove bay leaf, add parsley and serve.
I think you may be talking about jambalya. It is a traditional cajun meal served on rice. You can make it with just about any meat. Other recipes will have the meat cooked and simmer everything in a pot all day, but there are faster and easier recipes. This is one of my favorites.





INGREDIENTS


2 teaspoons olive oil


2 boneless skinless chicken breasts, cut into bite-size pieces


8 ounces kielbasa, diced


1 onion, diced


1 green bell pepper, diced


1/2 cup diced celery


2 tablespoons chopped garlic


1/4 teaspoon cayenne pepper


1/2 teaspoon onion powder


salt and ground black pepper to taste


2 cups uncooked white rice


4 cups chicken stock


3 bay leaves


2 teaspoons Worcestershire sauce


1 teaspoon hot pepper sauce











DIRECTIONS


Heat oil in a large pot over medium high heat. Saute chicken and kielbasa until lightly browned, about 5 minutes. Stir in onion, bell pepper, celery and garlic. Season with cayenne, onion powder, salt and pepper. Cook 5 minutes, or until onion is tender and translucent. Add rice, then stir in chicken stock and bay leaves. Bring to a boil, then reduce heat, cover, and simmer 20 minutes, or until rice is tender. Stir in the Worcestershire sauce and hot pepper sauce.
1/4 cup all-purpose flour for coating


1/2 teaspoon salt


1/4 teaspoon ground black pepper


1/2 teaspoon dried oregano


4 skinless, boneless chicken breast halves - pounded 1/4 inch thick


4 tablespoons butter


4 tablespoons olive oil


1 cup sliced mushrooms


1/2 cup Marsala wine


1/4 cup cooking sherry








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DIRECTIONS


In a shallow dish or bowl, mix together the flour, salt, pepper and oregano. Coat chicken pieces in flour mixture.


In a large skillet, melt butter in oil over medium heat. Place chicken in the pan, and lightly brown. Turn over chicken pieces, and add mushrooms. Pour in wine and sherry. Cover skillet; simmer chicken 10 minutes, turning once, until no longer pink and juices run clear.
go to recipes.com, or to kraft foods.com or eatwell.com I found tons of recipes on there.