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Ingredients

• 80 g butter, chopped
• 500 g chicken breast fillets
• 4 rashers bacon, rind removed, chopped
• 2 medium onions, peeled, halved and finely sliced
• 1 cup diced celery
• 200 g fresh mushrooms, sliced
• 4 small zucchini, washed and finely sliced
• 1 chicken stock cube, crumbled
• 1½ cups long-grain rice
• 1 400-g tin diced tomatoes
• 1½ cups chicken stock or water
• 2 cups shredded Chinese cabbage
• Salt and freshly ground black pepper

Description

This Versatile Creole Dish Originated In America's South In The 18th Century But Did Not Become Popular Here Until The 1950s. The Name Probably Came From The Spanish Word For Ham, <i>jamón</i>, A Main Ingredient In The Early Jambalayas.

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