Jambalaya

Ingredients

  • 2 teaspoons vegetable oil
  • 1/4 pound skinless, boneless chicken breast, cut into bite-sized pieces
  • 1/4 pound skinless, boneless chicken thighs, cut into bite-sized pieces
  • 1/4 teaspoon salt
  • 1/4 teaspoon freshly ground black pepper
  • 1 1/2 cup chopped smoked turkey sausage (about 6 ounces)
  • 1 cup chopped onion
  • 1/2 cup chopped green bell pepper
  • 1/2 cup chopped celery
  • 1 garlic clove, minced
  • 1 1/2 cups uncooked long-grain white rice
  • 2 3/4 cups fat-free, less-sodium chicken broth
  • 2 teaspoons paprika
  • 1/2 teaspoon dried thyme
  • 1/8 teaspoon ground red pepper
  • 1 (14.5-ounce) can diced tomatoes, undrained
  • 1/4 cup thinly sliced green onions

    Directions

    Heat oil in a large skillet over medium-high heat. Sprinkle chicken with salt and black pepper. Add chicken to pan, and cook 5 minutes or until lightly browned, stirring occasionally. Remove chicken from pan; cover and keep warm.



    Add sausage to pan; cook 5 minutes or until lightly browned, stirring occasionally. Add 1 cup onion, bell pepper, celery, and garlic; cover, reduce heat to low, and cook 12 minutes or until vegetables are tender, stirring occasionally. Stir in rice; cook 2 minutes, stirring constantly.




    Add broth, paprika, thyme, and red pepper; bring to a boil. Cover, reduce heat, and simmer 15 minutes. Add chicken and tomatoes; cook, uncovered, 10 minutes or until liquid is absorbed.




    Remove from heat, and let stand 5 minutes. Fluff with a fork. Sprinkle with green onions. Serve with hot sauce if desired.
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