Chicken Jambalaya - cooking recipe

Ingredients

1 (2 to 2 1/2 lb.) chicken, cut up
1/4 c. olive or vegetable oil
1 1/2 c. chopped celery
2 medium onions, chopped
1 medium green pepper, chopped
2 cloves garlic, minced
4 medium tomatoes, peeled, seeded and chopped
1/2 c. snipped fresh parsley
1/2 c. sliced green onions
1 1/2 tsp. salt
1/4 tsp. pepper
1/4 tsp. bottled hot pepper sauce
2 bay leaves
2 1/2 c. water
1 1/2 c. rice (very good with brown rice)
1/3 c. white wine

Preparation

In a 12-inch skillet, cook chicken pieces slowly in hot oil until browned, turning once. Remove chicken, reserving oil in skillet. In same pan, cook celery, onions, green pepper and garlic until tender. Add
tomatoes, parsley, green onion, salt, pepper, hot pepper sauce and bay leaves. Cook, covered, 6 to 7 minutes. Add water, rice, wine and chicken pieces. Bring to boil; reduce heat. Cook, covered, over low heat about 20 minutes or until chicken is tender and rice is cooked.