- 8
- 30 mins
- 80 mins
Ingredients
- 3 Boneless Skinless Chicken Breasts
- 4 oz. sausage (I use Habanero)
- 1-2 teaspoon Cajun seasoning blend *recipe below)
- 1 can (14 oz) reduced-sodium chicken broth (omit if using instant rice)
- 3 tablespoons vegetable oil
- 1 large green bell pepper, chopped
- 6 green onions, chopped
- 3 large celery stalks, chopped
- 1 cup uncooked long grain rice or 2 cups instant rice
- 4 cups pinto cups
- 3 oz. Canadian bacon, diced (I use ham)
- 2 cups salsa, medium
Preparation
Step 1
Cook sausage on medium heat and cover. When browned remove and reserve sausage on paper towel to absorb grease. Cut chicken into 1-inch chunks. Sprinkle with Cajun seasoning (*grind together dried oregano, celery seed & crushed red pepper). Heat oil (I use some of the grease from the sausage to make it more spicy) in large non-stick skillet to medium-high. Cook chicken 8 minutes or until golden brown. Remove from skillet. In same skillet, cook green pepper, three-fourths of scallions and celery 5 minutes or until pepper is crisp-tender. Add uncooked rice to skillet and cook 1 minute. Return chicken to skillet. Stir in bacon, salsa and broth. Bring to a boil; reduce heat to low. Cover and simmer 25 minutes or until rice has absorbed liquid and chicken is done (internal temp 170°F). Remove from heat and let stand 5 minutes before serving.