Chicken Jambalaya


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Soups > Poultry

12 ounces boneless, skinless chicken breasts or turkey breast tenderloins, all visible fat removed
Vegetable oil spray
1 medium onion, chopped
1 medium green bell pepper, chopped
1 medium red bell pepper, chopped
1/2 cup chopped celery
3 cloves garlic, minced
2-14-1/2 ounce cans no-salt-added tomatoes, chopped (reserve liquid)
1 cup quick-cooking brown rice
1 teaspoon dried thyme, crushed
1 teaspoon black pepper
1/4 teaspoon salt
1/4 teaspoon ground red pepper
4 ounces Canadian bacon, chopped

Rinse chicken and pat dry. Cut into bite-size pieces. Set aside.
Spray a Dutch oven with vegetable oil. Place over medium-high heat. Add onion, bell peppers, celery, and garlic. Cook until tender, about 7 minutes.
Stir in chopped tomatoes and tomato liquid, rice, thyme, black pepper, salt and ground red pepper. Stir in chicken and Canadian bacon. Bring to a boil over high heat. Reduce heat, cover, and simmer 15 minutes or until chicken and rice are tender and liquid is absorbed.
Serves 4; 2 cups per serving