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Rich Chicken Jambalaya

Heart.Foods's picture
Ingredients
  Vegetable oil 25 Milliliter, divided (2 Tablespoon)
  Onion 1 , chopped
  Garlic 2 Clove (10 gm), finely chopped
  Sweet red pepper 1 , diced
  Sweet green pepper 1 , diced
  Celery stalks 2 , sliced
  Skinless boneless chicken breast 500 Gram, cut in 1.5 inch/4 cm cubes (1 Pound)
  Tomatoes 2 , peeled, seeded and diced
  Long grain rice 1 1⁄2 Cup (24 tbs) (375 Milliliter)
  Tomato juice 125 Milliliter (0.5 Cup)
  Homemade chicken stock 500 Milliliter (2 Cups)
  Hot red pepper sauce 2 Milliliter (0.5 Teaspoon)
  Salt 1 Teaspoon (5 Milliliter)
  Pepper 1⁄4 Teaspoon (1 Milliliter)
  Dried thyme 1⁄4 Teaspoon (1 Milliliter)
  Dried oregano 1⁄4 Teaspoon (1 Milliliter)
  Cayenne 1 Pinch
  Medium shrimp 125 Gram, cleaned (0.25 Pound)
  Green onions 2 , chopped
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.

Recipe Summary

Cuisine: 
Oceanian
Course: 
Main Dish
Servings: 
6

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