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 kielbasa	Sliced
2 tablespoons cooking oil
2 green bell peppers	Washed, trimmed and diced.
1 cup celery	Washed, 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

Directions:

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