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Chicken Jambalaya Recipe
|Chicken breast halves||6 , skinned and all visible fat removed|
|Homemade chicken broth/Commercial low-sodium chicken broth||1 Cup (16 tbs)|
|Chopped onion||1⁄2 Cup (8 tbs)|
|Chopped green bell pepper||1⁄4 Cup (4 tbs)|
|White wine||1 Cup (16 tbs)|
|Chopped fresh parsley||1⁄4 Cup (4 tbs)|
|Bay leaf||1 Small|
|Uncooked rice||1 Cup (16 tbs)|
|Cubed low fat ham||1⁄2 Cup (8 tbs)|
|Canned no salt tomatoes||1 Cup (16 tbs), drained|
Serving size: Complete recipe
Calories 2229 Calories from Fat 140
% Daily Value*
Total Fat 16 g23.9%
Saturated Fat 3.5 g17.6%
Trans Fat 0.3 g
Cholesterol 651.5 mg
Sodium 2736.2 mg114%
Total Carbohydrates 184 g61.3%
Dietary Fiber 9.2 g36.8%
Sugars 17.7 g
Protein 281 g562.6%
Vitamin A 49.9% Vitamin C 136.4%
Calcium 43.8% Iron 84%
*Based on a 2000 Calorie diet
Rinse chicken pieces and pat dry.
In a saucepan, combine broth, onion, bell pepper, wine, parsley, basil, bay leaf and thyme.
Bring to a boil, stirring constantly.
Remove from heat and set aside.
Place rice, ham, tomatoes and chicken in a large casserole dish.
Pour herb sauce over all.
Cover tightly and bake 25 to 30 minutes.
Turn oven off, but leave casserole in it 10 to 15 minutes more before removing and serving.