Rich Chicken Jambalaya Recipe
I love this Chicken Jambalaya recipe for it brings really positive comments every single time I cook it. It is an Oceanian kitchen invention. This Chicken Jambalaya is a suitable Low Fat dish for all. It is the answer when you look for a tasty Main Dish. Trust me, once you taste this Chicken Jambalaya you are bound to prepare it again!
Ingredients
2 tbsp vegetable oil, divided 25 mL
1 onion,chopped 1
2 cloves garlic, finely chopped 2
1 sweet red pepper, diced 1
1 sweet green pepper, diced 1
2 stalks celery, sliced 2
1 lb boneless, skinless chicken breast, 500 g
cut in 1 1/2 inch/4 cm cubes
2 tomatoes, peeled, seeded 2 and diced
1 1/2 cups long-grain rice 375 mL
1/2 cup tomato juice 125 mL
2 cups homemade chicken stock 500 mL (page 57), or 110-oz/284 mL tin chicken broth plus water
1/2 tsp hot red pepper sauce 2 mL
1 tsp salt 5 mL
1/4 tsp pepper 1 mL
1/4 tsp dried thyme 1 mL
1/4 tsp dried oregano 1 mL
pinch cayenne pinch
1/4 lb medium shrimp, cleaned and 125 g
butterflied, optional
2 green onions, chopped 2
Directions
Heat 1 tbsp/15 mL oil in large, flat casserole dish that can be used on stovetop.
Add onion and garlic and cook over low heat for 3 to 5 minutes, until tender and fragrant.
Add sweet peppers and celery.
Cook for 5 minutes.
Transfer mixture to bowl and reserve.
Heat remaining oil in pan.
Add chicken and cook on medium-high heat for a few minutes.
Stir so pieces brown a little on all sides.
Return vegetables to pan.
Stir in tomatoes and rice.
Cook, stirring, for 3 minutes.
Meanwhile, combine tomato juice, chicken stock, hot pepper sauce, salt, pepper, thyme, oregano and cayenne.
Stir well.
Add liquid to casserole and bring to boil.
Reduce heat, cover and bake in preheated 350°F/180°C oven for 20 to 25 minutes, or until liquid is absorbed and rice is tender.
Add shrimp to casserole.
Cover and bake for another 5 minutes, or until shrimp are cooked.
Sprinkle with green onions.
Add onion and garlic and cook over low heat for 3 to 5 minutes, until tender and fragrant.
Add sweet peppers and celery.
Cook for 5 minutes.
Transfer mixture to bowl and reserve.
Heat remaining oil in pan.
Add chicken and cook on medium-high heat for a few minutes.
Stir so pieces brown a little on all sides.
Return vegetables to pan.
Stir in tomatoes and rice.
Cook, stirring, for 3 minutes.
Meanwhile, combine tomato juice, chicken stock, hot pepper sauce, salt, pepper, thyme, oregano and cayenne.
Stir well.
Add liquid to casserole and bring to boil.
Reduce heat, cover and bake in preheated 350°F/180°C oven for 20 to 25 minutes, or until liquid is absorbed and rice is tender.
Add shrimp to casserole.
Cover and bake for another 5 minutes, or until shrimp are cooked.
Sprinkle with green onions.
