Chicken Jambalaya I

Chicken Jambalaya I

Packed with vegetables and a zippy tomato broth, this chicken and rice dish is a potent change of pace.

Rated 4.5 from 120 votes

Prep Time

Total Time

Servings

4 servings

What You Need

2 tablespoons butter

1/3 cup chopped celery

1/4 cup chopped onion

1/4 cup chopped green bell pepper

1 (14.5 ounce) can diced tomatoes

1 1/2 cups chicken broth

2/3 cup white rice

1 teaspoon dried thyme

1/2 teaspoon garlic salt

1/4 teaspoon ground black pepper

1/2 teaspoon hot pepper sauce

1 bay leaf

2 cups cooked, cubed chicken meat

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Instructions

Melt butter or margarine in a large skillet over medium low heat. Add celery, onion and green bell pepper and saute until tender. Stir in tomatoes, broth, rice, thyme or basil, garlic salt, ground black pepper, hot pepper sauce and bay leaf.

Bring all to a boil; reduce heat, cover skillet and simmer for about 20 minutes or until rice is tender. Stir in chicken or turkey and cook until heated through. Discard bay leaf and serve hot.

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