Cajun Chicken Jambalaya

Cajun Chicken Jambalaya
Cajun Chicken Jambalaya

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

4

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

4

servings

Ingredients

  • 6

    Chicken Tenderloins or 6 Boneless Skinless Chicken Tenderloins (2.5 lb bag)

  • 1

    teaspoon Cajun seasoning blend

  • 1

    can (14 oz) reduced-sodium chicken broth

  • 3

    tablespoons vegetable oil

  • 1

    large green bell pepper, chopped

  • 6

    green onions, chopped

  • 3/4

    cup celery, chopped

  • 1

    cup long grain rice

  • 3

    ounces Canadian bacon, diced

  • 1

    cup salsa, medium

Directions

Cut chicken into 1-inch chunks. Sprinkle with Cajun seasoning. Heat oil in large nonstick 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.

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