Chicken: Jambalaya Stirfry
Source of Recipe
from 1999 BryanLGH a la heart dining cookbook
List of Ingredients
12 oz. chicken breast, no skin or bone, cut in 1" pieces
1 medium onion, sliced
4 garlic cloves, minced
5 oz. low-salt, canned tomato paste
14-1/2 oz. low salt canned tomatoes, crushed
1 tsp. oregano
tabasco sauce to taste
1 medium green pepper, sliced
3/4 cup thin sliced celery
1-1/2 tsp. basil
1 tsp. dried parsely
1/3 pound small shrimp, cooked
3 cups long-grain white rice, cookedRecipe
Heat a large non-stick skillet. Add sliced onion, green pepper, celery, garlic, herbs and chicken pieces and cook on medium high, stirring, for 10 to 15 minutes. Add crushed tomatoes with juice and tomato paste. Add tabasco as desired. Add cooked shrimp and simmer 5 to 10 minutes more until thickened. Serve over cooked rice.
|
|
member logon
