Chicken-and-Ham Jambalaya With Shrimp
Chicken-and-Ham Jambalaya With Shrimp might be just the main course you are searching for. This recipe makes 8 servings with 532 calories, 49g of protein, and 15g of fat each. This recipe covers 30% of your daily requirements of vitamins and minerals. If you have skinned and boned chicken thighs, chicken broth, ham, and a few other ingredients on hand, you can make it. It is a good option if you're following a gluten free and dairy free diet. From preparation to the plate, this recipe takes around 45 minutes.
Instructions
Sprinkle chicken evenly with salt and ground peppers.
Cook chicken in hot oil in a Dutch oven over medium heat 8 to 10 minutes or until brown on all sides.
Remove chicken with a slotted spoon to a large bowl.
Add ham to Dutch oven, and cook, stirring constantly, 5 minutes or until lightly browned.
Add ham to chicken; set aside.
Add onions and next 3 ingredients to Dutch oven, and cook 5 minutes, stirring to loosen any browned bits.
Drain tomatoes, reserving liquid. Stir reserved liquid and chicken broth into Dutch oven.
Add chicken and ham; cover and cook over low heat 45 minutes.
Peel shrimp; devein, if desired.
Mash cooked garlic against side of Dutch oven, and blend into the mixture.
Add shrimp, green onions, and remaining ingredients, and bring to a boil. Cover and reduce heat to medium low; simmer, stirring occasionally, 25 minutes or until rice is tender and liquid is absorbed.
Recommended wine: Albarino, Rose Wine, Sauvignon Blanc
Albarino, rosé Wine, and Sauvignon Blanc are my top picks for Cajun. These low-tannin, lower alcohol wines will complement the heat in spicy cajun dishes, instead of making your mouth burn more. The Santiago Ruiz Albarino Blend with a 4.6 out of 5 star rating seems like a good match. It costs about 23 dollars per bottle.
Santiago Ruiz Albarino Blend
Clear and bright yellow. Intense and complex nose showcasing aromas of fruit (apple, pear, apricot), herbs (lemon verbena, aniseed) and mineral notes. Full bodied, its fruity complexity returns combined with wet-stone minerality on the palate prior to a long and crisp finish. The combination of five native grape varieties to Rias Baixas makes this a wine with a uniquely distinct character.