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Chicken Jambalaya

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  Whole chicken breasts 3 Small, skinned, halved lengthwise, and boned
  Cooking oil 2 Tablespoon
  Onion 1 Large, chopped
  Green pepper 1 Large, chopped
  Garlic 2 Clove (10 gm), minced
  Long grain rice 2⁄3 Cup (10.67 tbs)
  Diced fully cooked ham 1 Cup (16 tbs)
  Canned tomatoes 16 Ounce, cut up (1 Can)
  Dry white wine 1 Cup (16 tbs)
  Snipped parsley 2 Tablespoon
  Bay leaf 1
  Salt 1⁄2 Teaspoon
  Dried thyme 1⁄2 Teaspoon, crushed
  Cayenne 1⁄4 Teaspoon

In large skillet brown chicken breasts on both sides in hot oil; remove from skillet.
Add onion, green pepper, and garlic to pan drippings; cook till tender but not brown.
Stir in uncooked rice; cook and stir till rice is golden.
Arrange chicken breasts atop rice mixture; sprinkle ham over all.
Combine undrained tomatoes, wine, parsley, bay leaf, salt, thyme, and cayenne; pour over chicken.
Do not stir.
Bring to boiling; reduce heat.
Cover and simmer for 20 minutes.
Uncover and cook 5 minutes more or till chicken is tender and rice is done.
Remove bay leaf before serving.

Recipe Summary

Main Dish

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Average: 4.1 (16 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 1539 Calories from Fat 323

% Daily Value*

Total Fat 37 g56.3%

Saturated Fat 5.9 g29.6%

Trans Fat 0.1 g

Cholesterol 151.4 mg50.5%

Sodium 1789 mg74.5%

Total Carbohydrates 183 g61%

Dietary Fiber 19.7 g78.9%

Sugars 20.4 g

Protein 83 g166%

Vitamin A 142.1% Vitamin C 430.7%

Calcium 42.3% Iron 90.7%

*Based on a 2000 Calorie diet


Chicken Jambalaya Recipe