Portion Size: 1 cup (1/2 c. rice and ½ c. meat mixture)

Ingredients: Yields: 8 servings

Ingredients Notes: 
1 lb boneless skinless chicken breast or thighs
1 lb. lean kielbasaSliced
2 tablespoons cooking oil
2 green bell peppersWashed, trimmed and diced.
1 cup celeryWashed, trimmed and diced. 
1 teaspoon garlic powder
1/2 teaspoon cayenne pepper
1 teaspoon onion powder
Salt and pepper to taste
4 cups cooked white rice
6 cups low sodium chicken stock
2 cups tomato sauce
3 bay leaves
2 teaspoons Worcestershire sauce


Steps:Directions: Critical Control Point /Quality Assurance
1Heat oil in a large pot over medium high heat.
2Sauté chicken and kielbasa until lightly browned, about 5 minutes.Cook until internal temperature reaches 165 F. 
3Stir in onion, bell pepper, celery and garlic.
4Season with cayenne, onion powder, salt and pepper.
5Cook 5 minutes o r until onion is translucent.
6Stir in chicken stock, tomato sauce, and bay leaves.
7Bring to a boil, then reduce heat, cover and simmer 5 minutes.
8Stir in Worcestershire sauce. Remove bay leaf.
9Serve over rice

Jacqueline Larson M.S., R.D.N. and Associates