Quick Jambalaya
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 4
Ingredients
Directions
Olive Oil, 0.25 cup Chicken Breast, no skin, 16 ounces Salt, 0.5 tsp Black Pepper, 0.5 tsp Celery, raw, 3 stalk, finely chopped Onions, raw, 1 medium, finely chopped Green Bell Pepper, 1 Med., finely chopped Jalapeno Peppers, 1 pepper, finely chopped Hillshire Farm Lite Kielbasa, 16 oz, cut in 1/2" pieces Garlic, 3 clove, minced Chicken Broth, 2 cup Old Bay seasoning, 1 tsp Crushed Tomatoes, 14 oz Brown Rice, 1 cup
Directions
1. Heat the oil in a Dutch oven over medium-high heat. Season chicken with salt and pepper. Cook until golden brown, about 5 minutes per side. Cut into 3/4-inch pieces and set aside.
2. Add vegetables to the pot. Cook, stirring, for 5 minutes. Add sausage and cook 3 minutes more. Add garlic; cook 1 minute.
3. Stir in stock, Old Bay, tomatoes, and 1/2 cup of water then bring to a boil. Add rice and chicken.
4. Reduce heat and simmer for 5 minutes. Cover and cook low heat, until rice is tender and liquid is mostly absorbed, 45 to 50 minutes. Season with salt and pepper.
Serving Size: 4
Number of Servings: 4
Recipe submitted by SparkPeople user LKWICKS.
1. Heat the oil in a Dutch oven over medium-high heat. Season chicken with salt and pepper. Cook until golden brown, about 5 minutes per side. Cut into 3/4-inch pieces and set aside.
2. Add vegetables to the pot. Cook, stirring, for 5 minutes. Add sausage and cook 3 minutes more. Add garlic; cook 1 minute.
3. Stir in stock, Old Bay, tomatoes, and 1/2 cup of water then bring to a boil. Add rice and chicken.
4. Reduce heat and simmer for 5 minutes. Cover and cook low heat, until rice is tender and liquid is mostly absorbed, 45 to 50 minutes. Season with salt and pepper.
Serving Size: 4
Number of Servings: 4
Recipe submitted by SparkPeople user LKWICKS.
Nutritional Info Amount Per Serving
- Calories: 524.3
- Total Fat: 25.7 g
- Cholesterol: 121.5 mg
- Sodium: 1,994.5 mg
- Total Carbs: 31.1 g
- Dietary Fiber: 6.3 g
- Protein: 44.7 g
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