MAMA'S CHICKEN JAMBALAYA

MAMA'S CHICKEN JAMBALAYA image

Yield 6 people

Number Of Ingredients 12

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3 pounds chicken breasts, thighs
salt, red and black pepper (or Creole Seasoning) to taste
Flour for dredging
3 tablespoons of bacon fat or oil
3 large onions,chopped
5 ribs celery, chopped
3 cloves garlic mashed and chopped
1/2 green pepper
2 cups rice rinsed
16 oz of beer, preferably dark
1 1/2 cup water, more as needed
2 teaspoons Kosher Salt

Steps:

Season chicken pieces and livers well with salt and peppers. Coat well with flour. In a heavy skillet or dutch oven, saute chicken in fat until brown and remove. To the remaining fat, add onions, celery, garlic and green pepper. Cook until wilted. Return chicken pieces (reserve livers) to skillet cover and cook slowly for about 30 minutes. Add rice and cook until translucent about 3 minutes. Add beer water and salt, stir thoroughly and simmer over low heat for another 30 minutes. Add water if needed. During the last 2 minutes return liver to skillet. Off heat. Let rest 5 minutes and serve