Chicken jambalaya (august 1992)
1 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 3 | Onions; chopped | |
| 1 | cup | Celery; chopped |
| ½ | cup | Chopped bell peppers |
| 4 | Garlic cloves; minced | |
| 1 | tablespoon | Spring onions; chopped |
| 2 | Sausages; sliced | |
| 2 | Chicken breasts | |
| 1 | cup | Rice chicken stock |
| 1 | teaspoon | Paprika |
| ½ | teaspoon | Oregano |
| ½ | cup | Olive oil |
| Blackened steak seasoning | ||
| Chopped parsley | ||
| Salt | ||
Directions
Marinate chicken in blackened steak seasonings or garlic, salt, chili. Heat up pan and add oil. Cook onions in oil for 3 minutes stirring. Add celery and bell pepper and cook 2 minutes. Brown chicken in a separate pan. Add sausages to brown a little. Stir into onions. Cook 2 minutes. Add garlic.
Cook 2 minutes and stir in spring onions. Stir in rice until all coated with oil. Add paprika salt and oregano. Pour chicken broth and cook covered 25 to 20 minutes.(Very low heat). Stir in chopped parsley. Serve hot.
Recipe by: Miriam Podcameni Posvolsky Posted to JEWISH-FOOD digest V97 #312 by "Jeffrey A. Freedman" <jefffree@...> on Nov 29, 1997