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Firefighter Alan Latanzia
East Franklin Fire Department, Somerset, NJ
Chicken & Chorizo Jambalaya

Ingredients:
• 3 lb. chicken breast cut into 2” pieces
• 1 lb. chorizo, diced
• 2 cups green pepper
• 2 cups parsley, chopped
• ½ cup green onion, chopped
• ½ cup celery, diced
• 1 cup sweet onion, diced
• 2 garlic clovers, sliced
• (1) 15 oz. can of tomato sauce
• 5 cups of rice
• 10 cups of water
• Salt
• Pepper
• Cayenne
• 10 quart sauce pan

Directions:
• Add oil to bottom pan under a medium high heat
• Add chorizo & cook about 5 minutes
• Add chicken, stir together with chorizo for about 10 minutes
• Add pepper, onion, green onion, parsley and garlic
• Stir and cook until onions are tender
• Add rice, tomato sauce. Blend together until sauce boils
• Add water, salt, pepper, and cayenne. Stir together until water is no longer on top of mixture
• Lower heat to simmer. Put on lid and simmer for 45 minutes. Do not touch
• After 45 minutes, serve and eat


 
   

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