Chicken Jambalaya
- 1/2 cup onion, chopped
- 1 cup celery, diced
- 1/4 cup butter,margarine, chicken fat
- 1 quart chicken broth
- 1 cup rice, uncooked
- 1 teaspoon salt
- 1/8 teaspoon black pepper
- 4 cups chicken,cooked, diced
- 1 1/2 cups carrots, diced
- 2 tablespoons parsley, minced
In 2-quart saucepan, cook onion and celery in butter until golden
brown.
Add chicken broth, rice, salt and pepper; cover and cook over low heat
20 minutes.
Add chicken and carrots; cook 15 minutes longer, or until carrots are
tender.
Sprinkle with parsley and serve.
Serves 6 to 8.
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