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This chicken jambalaya recipe is a one-skillet, chicken-and-rice dish with veggies, herbs, and a slight spicy kick! You can use leftover cooked chicken or turkey.
Ingredients
- 2 tablespoons butter
- 1/3 cup chopped celery
- ¼ cup chopped onion
- ¼ cup chopped green bell pepper
- 1 (14.5 ounce) can diced tomatoes
- 1 ½ cups chicken broth
- 2/3 cup white rice
- 1 teaspoon dried thyme
- ½ teaspoon garlic salt
- ¼ teaspoon ground black pepper
- ½ teaspoon hot pepper sauce
- 1 bay leaf
- 2 cups cooked, cubed chicken meat
Directions
Step 1
Melt butter in a large skillet over medium-low heat. Add celery, onion, and green bell pepper; saut? until tender. Stir in tomatoes, broth, rice, thyme or basil, garlic salt, ground black pepper, hot pepper sauce, and bay leaf.
Step 2
Bring all to a boil; reduce heat, cover skillet and simmer for about 20 minutes or until rice is tender. Stir in cooked chicken and cook until heated through. Discard bay leaf and serve hot.
Nutrition Facts (per serving)
| Nutrition Facts | |
|---|---|
| Servings Per Recipe 4 | |
| Calories 308 | |
| % Daily Value * | |
| Total Fat9g | 11% |
| Saturated Fat4g | 22% |
| Cholesterol75mg | 25% |
| Sodium563mg | 24% |
| Total Carbohydrate30g | 11% |
| Dietary Fiber2g | 6% |
| Total Sugars3g | |
| Protein25g | |
| Vitamin C21mg | 103% |
| Calcium36mg | 3% |
| Iron3mg | 18% |
| Potassium280mg | 6% |
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient.If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
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