Easy Cajun Jambalaya
Description
Chicken breast and kielbasa are sauteed with green pepper, onion celery and garlic, then stewed with chicken stock and rice. This version is lightly spiced, in response to those a little more sensitive to pepper.
Ingredients
•
2 teaspoons olive oil
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2 boneless skinless chicken breasts, cut into bite-size pieces
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8 ounces kielbasa, diced
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1 onion, diced
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1 green bell pepper, diced
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1/2 cup diced celery
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2 tablespoons chopped garlic
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1/4 teaspoon cayenne pepper
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1/2 teaspoon onion powder
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salt and ground black pepper to taste
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2 cups uncooked white rice
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4 cups chicken stock
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3 bay leaves
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2 teaspoons Worcestershire sauce
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1 teaspoon hot pepper sauce
Directions
1
Heat oil in a large pot over medium-high heat. Add chicken and kielbasa; sauté until lightly browned, about 5 minutes.
2
Stir in onion, bell pepper, celery, and garlic. Season with cayenne, onion powder, salt, and pepper; cook and stir until onion is tender and translucent, about 5 minutes.
3
Add rice and stir in chicken stock and bay leaves. Bring to a boil; reduce heat, cover, and simmer for 20 minutes, or until rice is tender. Stir in Worcestershire sauce and hot pepper sauce.