Keil's Food Stores Logo
Recipe Search

Recipes

Chicken Jambalaya

  • Prep Time:
  • Serving Size: 4
  • 6 Chicken Thighs, Boneless And Skinless, Cut Into 1 Inch Chunks
  • 2 teaspoons Canola Oil
  • 1 cup Andouille Sausage, Chunked
  • 1 Onion, Chopped
  • 1 Celery Stalk, Chopped
  • 1 Green Pepper, Chopped
  • 1/2 teaspoon Cayenne Pepper
  • 1 teaspoon Thyme, Minced
  • 1 teaspoon Oregano, Minced
  • 1 teaspoon Salt
  • 1/2 teaspoon Black Pepper
  • 2 Cloves Garlic, Minced
  • 1 14 Ounces can Whole, Peeled Plum Tomatoes, With Juice
  • 1 14 Ounces can Tomato Sauce
  • 2 cups Chicken Broth
  • 4 Scallions, Chopped
  • 1 cup Long-grain Rice
  • In a large saucepan, warm canola oil over medium heat. Add sausage; sauté until crispy on the edges, about 8 minutes. Stir in onion, celery, green pepper; sauté until tender, about 5 minutes. Increase heat to medium-high, add chicken thighs and sauté until lightly browned, about 8 minutes. Return heat to medium; stir in cayenne pepper, thyme, oregano, salt, pepper and garlic. Continue sautéing about 3 more minutes.

    Stir in tomatoes with their juices, tomato sauce, chicken broth, scallions and rice. Bring to a simmer; reduce heat to very low, cover and cook for 20 minutes.

    Per serving (if using breasts):calories 613 Grams of fat 24g saturated fat 2g carbohydrates 55g Vitamin A 41% DV Vitamin C 100% DV

Keil's Jackson 7403 Jackson Drive San Diego, California 92119 • 619.667.2750

© 2017 keils.com. All rights reserved. • Powered By A2 Advertising