Serves 6
35 min
Creole Chicken and Ham Fried Rice
Recipe GLPRfcbb88675ee9e8
A vibrant one-pan Creole-style fried rice loaded with tender chicken thighs, smoked ham, plump shrimp, and colorful bell peppers. This satisfying dish combines aromatic spices—sweet paprika and cayenne—with fresh scallions and cooked rice for a flavorful, hearty main course. Serve with hot sauce for extra kick.
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Ingredients
3 tablespoons Canola oil
1 pound Skinless, boneless chicken thighs, cut into 1-inch pieces
Salt
Freshly ground black pepper
1 Large red bell pepper, thinly sliced
4 Large scallions, thickly sliced
½ pound Smoked ham, cut into 1/2-inch dice
1 teaspoon Sweet paprika
¼ teaspoon Cayenne pepper
3 cups Cooked white rice
½ pound Medium shrimp, shelled and deveined
½ cup Water
Hot sauce, for serving
Directions
Heat the canola oil in a large skillet or wok over medium-high heat until shimmering.
Add the chicken pieces to the hot oil, season with salt and pepper, and cook, stirring occasionally, for about 6-8 minutes until golden and cooked through (internal temperature of 165°F). Transfer to a plate.
In the same skillet, add the red bell pepper and cook for 2-3 minutes until it begins to soften.
Add the smoked ham to the skillet and stir together with the bell pepper for 1 minute.
Sprinkle the sweet paprika and cayenne pepper over the mixture and stir well to coat everything evenly, about 30 seconds.
Add the cooked white rice to the skillet, breaking up any clumps with a wooden spoon, and stir constantly for 2-3 minutes until heated through.
Return the cooked chicken to the skillet and add the shrimp along with the water. Stir everything together and cook for 3-4 minutes until the shrimp turn opaque and pink throughout (internal temperature of 165°F).
Add the sliced scallions and toss everything together gently. Taste and adjust seasonings with additional salt and pepper as needed.
Transfer to a serving dish and offer hot sauce on the side for those who prefer extra heat.
