Chicken Jambalaya I

4.5
(175)

This is a one-skillet chicken and rice dish with veggies, herbs and just a slight spicy kick!

16
16
16
16
Servings:
4
Yield:
4 servings

Ingredients

  • 2 tablespoons butter

  • cup chopped celery

  • ¼ cup chopped onion

  • ¼ cup chopped green bell pepper

  • 1 (14.5 ounce) can diced tomatoes

  • 1 ½ cups chicken broth

  • cup white rice

  • 1 teaspoon dried thyme

  • ½ teaspoon garlic salt

  • ¼ teaspoon ground black pepper

  • ½ teaspoon hot pepper sauce

  • 1 bay leaf

  • 2 cups cooked, cubed chicken meat

Directions

  1. Melt butter or margarine in a large skillet over medium low heat. Add celery, onion and green bell pepper and saute until tender. Stir in tomatoes, broth, rice, thyme or basil, garlic salt, ground black pepper, hot pepper sauce and bay leaf.

  2. Bring all to a boil; reduce heat, cover skillet and simmer for about 20 minutes or until rice is tender. Stir in chicken or turkey and cook until heated through. Discard bay leaf and serve hot.

Nutrition Facts (per serving)

308 Calories
9g Fat
30g Carbs
25g Protein
Nutrition Facts
Servings Per Recipe 4
Calories 308
% Daily Value *
Total Fat 9g 11%
Saturated Fat 4g 22%
Cholesterol 75mg 25%
Sodium 563mg 24%
Total Carbohydrate 30g 11%
Dietary Fiber 2g 6%
Total Sugars 3g
Protein 25g
Vitamin C 21mg 103%
Calcium 36mg 3%
Iron 3mg 18%
Potassium 280mg 6%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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