Jambalaya with Chicken and Ham

Instructions

1. 1Cut the about 450 g chicken breast into 2.54 cm cubes. Cut the about 225 g smoked ham into 2.54 cm cubes.
2. 2Heat the 1 tbsp olive oil in a large, heavy-bottomed pot or Dutch oven over medium heat (about 175°C/175°C). Add the about 450 g chicken breast cubes and cook, stirring occasionally, until browned on all sides, about 5-7 minutes. The chicken should be golden brown.
3. 3Add the 1/2 medium onion (chopped), 1/2 medium green bell pepper (chopped), and 1 stalk celery (chopped) to the pot with the chicken. Cook, stirring often, until the vegetables begin to soften, about 5 minutes. The onion should look translucent.
4. 4Add the 2 cloves garlic (minced) to the pot and cook, stirring constantly, until fragrant, about 1 minute. Do not let the garlic burn.
5. 5Stir in the 1 cup long-grain rice, 2 cups chicken broth, 1 can (about 410 g) diced tomatoes (undrained), 1 tbsp Cajun seasoning, and 1 bay leaf. Stir everything together to combine.
6. 6Increase the heat to medium-high (204.4°C/200°C) and bring the mixture to a boil. Once boiling, immediately reduce the heat to low (93.33°C/95°C), cover the pot tightly with a lid, and let it simmer for 20-25 minutes. The rice is cooked when it is tender and all the liquid has been absorbed into the mixture.
7. 7Remove the pot from the heat and let it stand, covered, for 5 minutes. This allows the rice to finish steaming. Remove and discard the 1 bay leaf before serving.

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