Chicken Jambalaya

3 tbsp. vegetable oil or butter

225 g figure

660 g chicken bouillon

0,5 tsp. Chile powder

salt

0,5 tsp. black pepper grains

60 g butter

1 chicken fried - carcass

300 g smoked ham, sliced into strips

300 g shrimp cooked, peeled

400 g tomatoes canned in own juice 1 jar ()

1 onion thinly sliced large onion

1 PCs green peppers, sliced

2 a crushed garlic - cloves

1/2 tsp. oregano

1/2 tsp. thyme

Heat 2 tablespoons of vegetable oil or melt 2 tablespoons butter in a heatproof pan. Saute the onion without color change. Add the rice, stir. Cook for a few minutes. Pour in the broth. Place the tomatoes with juice, garlic, chilli, herbs, salt and grains of black pepper. Bring to boil, cover and simmer for 18-20 minutes, until the rice absorbs the liquid.

Peel off the flesh of the chicken and cut into cubes. Heat the remaining vegetable or butter. Fry ham and green pepper slices.

Add the chicken, ham and green pepper to the cooked rice, stir. This dish can be prepared in advance.

Before serving, heat the dish, add the warm shrimp.