Chicken Jambalaya
Portion Size: 1 ½ cups; ½ cup chicken with 1 cup vegetable/rice and broth mixture
Ingredients: Yields: 8 servings
| Ingredients | Notes: |
| 1 cup celery | Washed, trimmed and chopped. |
| 1 cup onion | Washed, peeled and chopped. |
| 1 cup green pepper | Washed and chopped. |
| 2 tablespoons oil | |
| 2 (14 ½ oz) cans no salt added diced tomatoes | |
| 3 cups low sodium chicken broth | |
| 1 1/2 cup long grain rice (uncooked) | |
| 1 teaspoon basil | |
| 1 teaspoon garlic salt | |
| 1/2 teaspoon pepper | |
| 1 bay leaf | |
| 1/4 teaspoon hot pepper sauce | |
| 4 cups cubed cooked chicken | Cook until internal temperature reaches 165°F. |
Directions:
| Steps: | Directions: | Critical Control Point /Quality Assurance |
| 1 | In a large skillet cook celery, onion, and green pepper in oil until vegetables are tender. | |
| 2 | Stir in the un-drained tomatoes, chicken broth, rice, basil, garlic salt, pepper, hot pepper sauce, and bay leaf. | |
| 3 | Bring to boiling; reduce heat. Cover and simmer about 20 minutes or until rice is tender. | |
| 4 | Stir in chicken. Cook until heated through. Discard bay leaf. | Cook until internal temperature reaches 165°F. |
Posted in Chicken Dinner Recipes
