Chicken Jambalaya I

SUBMITTED BY: Suzanne PHOTO BY: Bev N.

"This is a one-skillet chicken and rice dish with veggies, herbs and just a slight spicy kick!"

SERVINGS & SCALING

Original recipe yield: 4 servings

USMETRIC

About scaling and conversions

INGREDIENTS

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

READ REVIEWS (75)

DIRECTIONS

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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REVIEWS

MORE MEMBER REVIEWS

Reviewed on Dec. 22, 2002 by diggergirl

Thank You..Thank You...Thank You. I have found so many "Jambalaya" recipes that add really strange and non traditional ingredients and then forget what makes Jambalaya what it is...the spices. This is the first recipe in a long time that I have seen that remembers to put Thyme in the list of ingredients. It turned out wonderful! Hats off to you Suzanne!

7 users found this review helpful

Reviewed on May 14, 2003 by Alison

This recipe was okay, not a big fan of spicy food so I ommitted the hot sauce, used red pepper flakes instead. I would recommend more thyme and basil to the recipe.

6 users found this review helpful