Chicken jambalaya
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| ⅓ | cup | Chopped celery |
| ¼ | cup | Chopped onion |
| ¼ | cup | Chopped green pepper |
| 2 | tablespoons | Margarine or butter |
| 14½ | ounce | Can tomatoes; cut up |
| 1½ | cup | Chicken broth |
| ⅔ | cup | Long grain rice |
| 1 | teaspoon | Dried basil or thyme |
| ½ | teaspoon | Garlic salt |
| ¼ | teaspoon | Pepper |
| ½ | teaspoon | Bottled hot pepper sauce |
| 1 | Bay leaf | |
| 2 | cups | Cubed cooked chicken or turkey |
Directions
I cheat and use 1½ c water and 1 ½ teaspoons of chicken bouillon instead of broth. The recipe calls for ¼ to ½ teaspoon of hot pepper sauce, but my husband is a "the hotter the better" man, so I use the max amount. :) I also usually leave out the green pepper, but that's just personal preference. I usually end up doubling this recipe--it's absolutely fantastic with garlic bread! In a large skillet cook celery, onion and green pepper in margarine or butter till vegetables are tender. Stir in the undrained tomatoes, chicken broth, rice, basil or thyme, garlic salt, pepper, hot pepper sauce, and bay leaf. Bring to boiling; reduce heat. Cover and simmer about 20 minutes or till rice is tender. Stir in chicken; cook till heated through. Discard bay leaf.
Submitted By CAROL KATZ On 11-24-95