Jambalaya Recipe

Ingredients

 14 oz skinless, boneless chicken breast, diced
 1 red onion diced
 1 garlic clove, crushed
 2 1/2 cups chicken stock
 14 oz canned chopped tomatoes in tomato juice
 1 1/2 cups brown rice
 1/2 teaspoon paprika
 1 teaspoon dried oregano
 1-2 teaspoons hot chili powder
 1 red bell pepper, seeded and diced
 1 yellow bell pepper, seeded and diced
 1/2 cup frozen corn kernels
 1/2 cup frozen peas
 3 tablespoons chopped fresh parsley
 Pepper
 Crisp salad green, to serve

Directions

1

Put the chicken, garlic, stock, onion, tomatoes, and rice in a large, heavy bottom pan.

2

Add the chili powder, paprika, and oregano and stir well.

3

Bring to a boil, then reduce the heat, cover, and let simmer for 25 minutes.

4

Add the red and yellow bell peppers, corn, and peas to the rice mixture and return to a boil.

5

Reduce the heat, cover, and let simmer for an additional 10 minutes, or until the rice is just tender and most of the stock has been absorbed but is not completely dry.

6

Stir in 2 tablespoons of the parsley and season with the pepper.

7

Transfer the jambalaya to a warmed serving dish, garnish with the remaining parsley, and serve with the crisp salad greens.

Ingredients

 14 oz skinless, boneless chicken breast, diced
 1 red onion diced
 1 garlic clove, crushed
 2 1/2 cups chicken stock
 14 oz canned chopped tomatoes in tomato juice
 1 1/2 cups brown rice
 1/2 teaspoon paprika
 1 teaspoon dried oregano
 1-2 teaspoons hot chili powder
 1 red bell pepper, seeded and diced
 1 yellow bell pepper, seeded and diced
 1/2 cup frozen corn kernels
 1/2 cup frozen peas
 3 tablespoons chopped fresh parsley
 Pepper
 Crisp salad green, to serve

Directions

1

Put the chicken, garlic, stock, onion, tomatoes, and rice in a large, heavy bottom pan.

2

Add the chili powder, paprika, and oregano and stir well.

3

Bring to a boil, then reduce the heat, cover, and let simmer for 25 minutes.

4

Add the red and yellow bell peppers, corn, and peas to the rice mixture and return to a boil.

5

Reduce the heat, cover, and let simmer for an additional 10 minutes, or until the rice is just tender and most of the stock has been absorbed but is not completely dry.

6

Stir in 2 tablespoons of the parsley and season with the pepper.

7

Transfer the jambalaya to a warmed serving dish, garnish with the remaining parsley, and serve with the crisp salad greens.

Jambalaya Recipe

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