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Chicken Jambalaya With Tomatoes

Heart.Foods's picture
  Skinless boneless chicken breast 14 Ounce, diced (400 Gram)
  Red onion 1 , diced
  Garlic 1 Clove (5 gm), crushed
  Chicken stock 2 1⁄2 Cup (40 tbs)
  Canned tomatoes in juice 14 Ounce, chopped (400 Gram)
  Brown rice 1 1⁄2 Cup (24 tbs) (Generous)
  Hot chili powder 2 Teaspoon
  Paprika 1⁄2 Teaspoon
  Dried oregano 1 Teaspoon
  Red bell pepper 1 , seeded and diced
  Yellow bell pepper 1 , seeded and diced
  Frozen corn kernels 1⁄2 Cup (8 tbs)
  Frozen peas 3⁄4 Cup (12 tbs)
  Chopped fresh parsley 3 Tablespoon
  Freshly ground black pepper To Taste
  Green salad 1 Cup (16 tbs) (Crisp, For Serving)

1. Put the chicken, onion, garlic, stock, tomatoes, and rice into a large, heavy-bottom pan. Add the chili powder, paprika, and oregano and stir well. Bring to a boil, then reduce the heat, cover, and let simmer for 25 minutes.
2. Add the red and yellow bell peppers, corn, and peas to the rice mixture and return to a boil. Reduce the heat, cover, and let simmer for an additional 10 minutes, or until the rice is just tender (brown rice retains a "nutty" texture when cooked) and most of the stock has been absorbed but is not completely dry.
3. Stir in 2 tablespoons of the parsley and season to taste with pepper.Transfer the jambalaya to a warmed serving dish, garnish with the remaining parsley, and serve with a crisp green salad.

Recipe Summary

Difficulty Level: 
Main Dish

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Chicken Jambalaya With Tomatoes Recipe