Thursday, March 22, 2012

Chicken Jambalaya

This is a fast, easy dish to make. We enjoy it, it's not too hot and spicy for my family. This is one from my "plaid cookbook," the Better Homes & Gardens New Cookbook.

Chicken Jambalaya
serves 4

1/3 c chopped celery (about 2 stalks)
1/4 c chopped onion (about 1/2 onion)
1/4 c chopped green pepper (1/2 pepper)
2 Tbsp butter
1 14.5 oz can diced tomatoes
1 1/2 c chicken broth
2/3 c long grain rice
1 tsp dried basil or thyme, crushed
1/2 tsp garlic salt
1/4 tsp pepper
1/4 to 1/2 tsp bottled hot pepper sauce
1 bay leaf
2 c cubed cooked chicken or turkey

In a large skillet cook celery, onion, and green pepper in butter till vegetables are tender. Stir in the undrained tomatoes, chicken broth, rice, basil, 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.

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