Chicken Jambalaya Recipe
Ingredients
| 6 chicken breast halves skinned,all visible fat removed | ||
| 1 cup homemade Chicken Broth or commercial low-sodium variety | ||
| Onion | 1/2 Cup (16 tbs), chopped | |
| Green bell pepper | 1/4 Cup (16 tbs), chopped | |
| White wine | 1 Cup (16 tbs) | |
| Parsley | 1/4 Cup (16 tbs), chopped | |
| Basil | 1/2 Teaspoon | |
| Bay leaf | 1 Small | |
| Thyme | 1/2 Teaspoon | |
| Rice | 1 Cup (16 tbs), uncooked | |
| 1/2 cup cubed low-fat ham | ||
| 1 cup canned no-salt-added tomatoes, drained | ||
Directions
Preheat oven to 350° F.
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.
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.
Chef
