Jambalaya II

Heat the olive oil or vegetable oil in a large heavy-bottomed pot or Dutch oven over medium-high heat. Season the chicken strips with salt, black pepper, and paprika, then brown them in the hot oil for about 5 minutes, turning occasionally.

Add the diced ham to the pot and cook alongside the chicken for 2-3 minutes until lightly browned. Remove the chicken and ham and set aside.

In the same pot, add the chopped onion, celery ribs, and medium-size green bell pepper, sautéing over medium heat until the vegetables are softened, about 5 minutes.

Stir in the minced garlic, leaf thyme, red pepper, and paprika, cooking for 1 minute until fragrant.

Return the browned chicken and ham to the pot, then add the stewed tomatoes, chicken broth, and boiling chicken broth, stirring to combine all ingredients.

Stir in the uncooked long-grain rice, season with salt and pepper to taste, and bring the mixture to a boil. Reduce heat to low, cover tightly, and simmer for 20-25 minutes until the rice has absorbed the liquid and is fully cooked.

Remove the lid and fluff the jambalaya gently with a fork, checking that the rice is tender and the liquid has been absorbed. If any excess moisture remains, cook uncovered for an additional 3-5 minutes.

Garnish with sliced green onions, adjust seasoning with additional salt, pepper, or red pepper as desired, and serve hot directly from the pot.