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

Related recipes