Here's my chicken jambalaya recipe. It's simple, but low fat and very tasty! (this is from a cookbook that I own, so I can not take credit for creating the recipe)
You need:
1/3 cup chopped celery
1/4 cup chopped onion
1/4 cup chopped green pepper
2 tbsp margarine or butter
14 1/2 oz can of tomatoes, cut up
1 1/2 cups chicken broth
2/3 cup long grain rice
1 tsp dried basil or thyme, crushed
1/4 tsp garlic powder
1/4 tsp pepper
1/2 tsp bottled hot pepper sauce
1 bay leaf
2 cups cubed cooked chicken
In large sillet cook celery, onion, and green pepper in margarine or butter until vegetables are tender but not brown.
Stir in undrained tomatoes, chicked broth, uncooked rice, basil or thyme, garlic powder, pepper, hot pepper sauce, and bay leaf. Bring to boiling, then reduce heat. Cover and simmer for about 20 minutes or until rice is tender, stirring occasionally. Stir in chicken. Heat through. Discard bay leaf. Makes 4 servings. (per serving: 12g fat (3g sat.), 32g carbs, 2g fiber, 27g protein)
MY NOTES:
-I'll usually cook the chicken cubes before I get started, in a skillet with a little bit of olive oil.
-I buy "Italian style" can of tomatoes and broth, for all the extra spices.
-I like my jambalaya hot, so I'll at least double the amount of hot sauce.
-I use two bay leafs instead of one.
-I serve the jambalaya with my homemade popovers.
<FONT COLOR="#000002" SIZE="1" FACE="Verdana, Arial">[Edited 2 times, lastly by I Are Baboon on 07-09-2001 at 06:05 AM]</font>
You need:
1/3 cup chopped celery
1/4 cup chopped onion
1/4 cup chopped green pepper
2 tbsp margarine or butter
14 1/2 oz can of tomatoes, cut up
1 1/2 cups chicken broth
2/3 cup long grain rice
1 tsp dried basil or thyme, crushed
1/4 tsp garlic powder
1/4 tsp pepper
1/2 tsp bottled hot pepper sauce
1 bay leaf
2 cups cubed cooked chicken
In large sillet cook celery, onion, and green pepper in margarine or butter until vegetables are tender but not brown.
Stir in undrained tomatoes, chicked broth, uncooked rice, basil or thyme, garlic powder, pepper, hot pepper sauce, and bay leaf. Bring to boiling, then reduce heat. Cover and simmer for about 20 minutes or until rice is tender, stirring occasionally. Stir in chicken. Heat through. Discard bay leaf. Makes 4 servings. (per serving: 12g fat (3g sat.), 32g carbs, 2g fiber, 27g protein)
MY NOTES:
-I'll usually cook the chicken cubes before I get started, in a skillet with a little bit of olive oil.
-I buy "Italian style" can of tomatoes and broth, for all the extra spices.
-I like my jambalaya hot, so I'll at least double the amount of hot sauce.
-I use two bay leafs instead of one.
-I serve the jambalaya with my homemade popovers.
<FONT COLOR="#000002" SIZE="1" FACE="Verdana, Arial">[Edited 2 times, lastly by I Are Baboon on 07-09-2001 at 06:05 AM]</font>
