Chicken Jambalaya
Source of Recipe
unknown
List of Ingredients
2 boneless skinless chicken breast halves -- cut into 1-inch chunks
2 teaspoons canola oil
1 onion -- chopped
1 green pepper -- chopped
1/4 teaspoon thyme
1 teaspoon salt
2 cloves garlic -- minced
4 scallions -- chopped
14 ounces plum tomatoes -- with juice
14 ounces tomato sauce
2 links andouille sausage -- cut into chunks
1 stalk celery -- sliced
1/2 teaspoon cayenne pepper
1/4 teaspoon oregano
1/2 teaspoon black pepper
2 cups chicken broth - lite & fat-free
1 cup long-grain riceRecipe
In a large saucepan, warm canola oil over medium heat. Add sausage, saute until crispy on the edges, about 8 minutes. Stir in onion, celery, green pepper; saute until tender, about 5 minutes. Increase heat to medium-high, add chicken and saute until lightly browned, about 8 minutes. Return heat to medium; stir in cayenne pepper, thyme, oregano, salt, pepper and garlic. Continue sauteeing 3 more minutes.
Stir in tomatoes with their juices, tomato sauce, chicken broth, scallions and rice. Bring to a simmer; reduce heat to low, cover and cook for 20 minutes.
Serves: 6
Per Serving: 324 Calories; 11g Fat (30.3% calories from fat); 19g Protein; 37g Carbohydrate; 3g Dietary Fiber; 43mg Cholesterol; 1171mg Sodium. Exchanges: 1 1/2 Grain(Starch); 1 1/2 Lean Meat; 2 Vegetable; 1/2 Fat.
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