Chicken Jambalaya

By AnnieMro

Ingredients

• 2 tsp. olive oil
• 2 stalks celery, chopped
• 2 cloves garlic, minced
• 1 onion, chopped
• 1 lb. chicken breasts, cut into 1/2 inch cubes
• 2 tsp. each: thyme and oregano
• 1 tsp. chili powder
• 1/4 tsp. cayenne
• 2 cups low-fat, low-sodium chicken stock
• 2 green peppers, diced
• 1 can (796ml) stewed tomatoes
• 1 can kidney beans, drained and rinsed
• 3/4 cup brown rice
• 1 bay leaf
• 1/4 cup chopped parsley

Details

Servings 4
Cooking time 50mins

Preparation

Step 1

In a dutch oven, heat oil over med. high heat. Cook celery, garlic and onion about 5 mins., until onion has softened. Add chicken and spices, and cook, stirring, for 5 mins. Add stock, peppers, tomatoes, beans, rice and bay leaf and bring to boil. Reduce heat to low, cover and simmer, stirring occasionally, for about 35 mins. or until rice is tender. Let stand 5 mins. Remove and discard bay leaf. Stir in parsley before serving.