Tuesday, May 13, 2014

recipe: chicken jambalaya

Between my job, social commitments and (now) my running regimen, it's hard to find time to make dinner every night of the week.  So lately I've been trying to make one or two dinners during the week, with enough leftovers to last an additional meal or two.  I've had a couple of successes lately that the hubby has asked me to put into the regular meal rotation - a request that a wife always loves to hear! 

This jambalaya is one of those meals.  I modified a recipe from this health-conscious cookbook to whip up this Cajun-inspired dish that is super easy to make.  Not to mention, it is healthy! 
Double win.   
Chicken Jambalaya
(makes ~6 servings)

  • 0.75lb skinless boneless chicken breasts (can use turkey breasts if preferred)
  • 1 2/3 cups chicken broth
  • 1 1/2 cups uncooked brown rice
  • 2 chicken sausage links, diced (can used turkey sausage if preferred)
  • 1 can (1 lb) crushed tomatoes
  • 1/2 cup celery (including leaves), thinly sliced
  • 1 cup green pepper, chopped
  • 1 medium onion, chopped
  • 2 teaspoons minced garlic
  • 2 bay leaves
  • 2 1/2 teaspoons Mrs. Dash extra spicy seasoning

1.  Cut the chicken breasts into bite sized pieces. 
2.  Preheat a large skillet over medium high heat.  Add a drizzle of olive oil, then add the chicken
     and stir-fry 2-3 minutes or until cooked.
3.  Add remaining ingredients to skillet, stir to mix well. 
4.  Bring mixture to boil, then reduce heat and cover.  Simmer for 50 minutes, or until liquid is
     absorbed and rice is tender.
4.  Remove skillet from heat and allow to sit, covered, for 5 minutes before serving.

1 comment:

  1. That looks delicious!! I have really been slacking in the dinner department, and need some new recipes :)