CHICKEN JAMBALAYA RECIPE: HOW TO MAKE IT
This is a great easy chicken jambalaya recipe. It's great to serve at parties and it reheats well after! —Lynn Desjardins, Atkinson, New Hampshire
Provided by Taste of Home
Categories Dinner
Total Time 01 hours 20 minutes
Prep Time 20 minutes
Cook Time 60 minutes
Yield 6 servings.
Number Of Ingredients 13
Steps:
- In a large skillet lightly coated with cooking spray, saute chicken for 2-3 minutes or until chicken is no longer pink. Stir in the next 10 ingredients. Bring to a boil. Reduce heat; cover and simmer for 50-60 minutes or until heated through. , Stir in tomatoes; cover and simmer 10 minutes longer or until liquid is absorbed and rice is tender. Remove from the heat; let stand for 5 minutes. Discard bay leaf. Serve with green onions if desired.
Nutrition Facts : Calories 285 calories, FatContent 4g fat (1g saturated fat), CholesterolContent 43mg cholesterol, SodiumContent 654mg sodium, CarbohydrateContent 41g carbohydrate (4g sugars, FiberContent 4g fiber), ProteinContent 21g protein. Diabetic Exchanges 2-1/2 starch
CHICKEN JAMBALAYA II RECIPE | ALLRECIPES
Easy meal to prepare. Can feed my family of 6 easily.
Provided by FAMILYZOO
Categories Soups, Stews and Chili Recipes Stews Jambalaya Recipes
Total Time 45 minutes
Prep Time 15 minutes
Cook Time 25 minutes
Yield 6 servings
Number Of Ingredients 10
Steps:
- Heat oil in a large skillet over medium heat. Saute onions and peppers for 5 minutes.
- Pour in 1/4 cup of water and add chicken. Cook 15 minutes, or until chicken is cooked.
- To the chicken add the tomatoes, with juice, remaining water, garlic powder, onion powder and chili powder. Simmer 5 minutes.
- Stir in rice, cover and remove from heat. Let stand 5 minutes. Mix well and serve.
Nutrition Facts : Calories 390 calories, CarbohydrateContent 42.9 g, CholesterolContent 91.3 mg, FatContent 5.1 g, FiberContent 4.4 g, ProteinContent 41.8 g, SaturatedFatContent 0.8 g, SodiumContent 300.9 mg, SugarContent 8.2 g
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Reviews 3.5
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Calories 390 calories per serving
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- Add garlic and rice; cook, stirring constantly, 2 minutes. Add broth, remaining 1/2 teaspoon salt, and ground red pepper. Bring to a boil; reduce heat, cover, and simmer 18 minutes or until rice is tender and all liquid is absorbed. Remove from heat; let stand, covered, 5 minutes. Stir in remaining 1/4 cup green onions and 1/2 cup parsley. Garnish, if desired, and serve hot.
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Reviews 3.9
Total Time 1 hour 45 minutes
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