Instrucciones

Melt the butter in your Olla a presión Magefesa and sauté the ham over medium heat for 5 minutes. Add the chicken and stir-fry until it turns golden brown. Season with salt and pepper. Add the rice and stir to combine with the other ingredients. Sauté for a few more minutes. Pour in the boiling water and bring to a boil. Cover with lid and cook for 10 minutes. Garnish with chopped parsley and serve.

Jambalaya, a Louisiana creole dish of Spanish and French influence, is perhaps the most versatile main dish the South has to offer. The origins of the name is uncertain but most believe it came from the Spanish word for ham, jamón, a prime ingredient in the first jambalayas of the eighteenth century. The Dictionary of American Food and Drink offers a more colorful origin of the name. A gentleman stopped by a New Orleans inn late one night to find nothing left for him to dine upon. The owner told the cook, whose name was Jean, to “mix some things together” –Balayez, in the dialect of Louisiana — so the grateful guest pronounced the dish of odds-and-ends wonderful and named it “Jean Balayez.”

Descubre más recetas increíbles aquí