Chicken Jambalaya With Tomatoes
|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|
|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.