Chicken Jambalaya

Chicken Jambalaya

2# skinless, boneless chicken breasts and/or thighs

Carrot, peeled and cut, stalk celery, and half onion

1 onion, chopped

1 green bell pepper, chopped

2 cloves garlic,minced

2 tablespoons olive oil

1 (14 1/2 oz.) can stewed tomatoes

1 bay leaf

1 teaspoon Worcestershire sauce

3 cups chicken broth, reserved from boiling chicken

1 1/2 cups raw rice

Combine chicken with carrot, celery, and half onion in pot filled with water.  Boil until chicken is one, reserving broth.  In a large pot, saute onion, green pepper, and garlic in olive oil until tender.  Add stewed tomatoes, bay leaf, Worcestershire sauce, 3 cups reserved chicken broth, rice and cooked chicken that has been cut into pieces.  Bring to a boil, reduce heat, and cover for 20 to 30 minutes or until rice is done.

Yield:  6 servings

457 calories/serving

89 mg. Cholesterol

13.1 g. Fat

25.7% calories from Fat

This is a recipe I got from Holly Clegg's A Trim & Terrific Louisiana Kitchen.  I've used this recipe for several years and it's a family favorite. Sometimes we'll add shrimp and/or sliced smoked sausage, andouille or Kielbasa to the recipe to mix it around.  We always serve it with a healthy portion of Louisiana Hot Sauce and crusty bread.