Chicken Jambalaya I Recipe

Name: Chicken Jambalaya I
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 tablespoons butter; 1/3 cup chopped celery; 1/4 cup chopped onion; 1/4 cup chopped green bell pepper; 1 (14.5 ounce) can diced tomatoes; 1 1/2 cups chicken broth; 2/3 cup white rice; 1 teaspoon dried thyme; 1/2 teaspoon garlic salt; 1/4 teaspoon ground black pepper; 1/2 teaspoon hot pepper sauce; 1 bay leaf; 2 cups cooked, cubed chicken meat

Servings: persons

2 tablespoons butter
1/3 cup chopped celery
1/4 cup chopped onion
1/4 cup chopped green bell pepper
1 (14.5 ounce) can diced tomatoes
1 1/2 cups chicken broth
2/3 cup white rice
1 teaspoon dried thyme
1/2 teaspoon garlic salt
1/4 teaspoon ground black pepper
1/2 teaspoon hot pepper sauce
1 bay leaf
2 cups cooked, cubed chicken meat

1
Melt butter or margarine in a large skillet over medium low heat.
2
Add celery, onion and green bell pepper and saute until tender.
3
Stir in tomatoes, broth, rice, thyme or basil, garlic salt, ground black pepper, hot pepper sauce and bay leaf.
4
Bring all to a boil; reduce heat, cover skillet and simmer for about 20 minutes or until rice is tender.
5
Stir in chicken or turkey and cook until heated through.
6
Discard bay leaf and serve hot.

529

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 2 tablespoons butter, 1/3 cup chopped celery, 1/4 cup chopped onion, 1/4 cup chopped green bell pepper, and more.

Yes, Chicken Jambalaya I falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Chicken Jambalaya I

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