Prep Time:
30 minutes
Cook Time
40 minutes
Serving Size
1 cup
Serves
8
Ingredients
2 tablespoons olive oil, divided
¾ lbs boneless skinless chicken thighs, cut into bite-sized pieces
1 onion, diced
3 small bell peppers (yellow, red, and green), cored and diced
1 jalapeno pepper, seeded & finely chopped
2 ribs celery, diced
4 cloves garlic, peeled and minced
1 cup brown rice
1 can crushed tomatoes
4 cups low sodium chicken broth
2 tablespoons Cajun seasoning or Creole seasoning
1 teaspoon dried thyme, crushed
¼ teaspoon cayenne pepper
1 bay leaf
1 ½ cup okra, thinly-sliced
Toppings
Optional: garnish with chopped fresh parsley, thinly- sliced green onions, hot sauce
PREPARATION
- Heat ½ tablespoon oil in a stockpot (or a very large, deep sauté pan) over medium-high heat. Add the chicken and sauté for 5-7 minutes, stirring occasionally, until the chicken is cooked. Transfer to a clean plate and set aside.
- Add the remaining ½ tablespoons oil to the stockpot on medium heat. Add onions to cook until they are clear and giving up liquid or “sweating”, but not browning or caramelizing. Place bell peppers, celery, jalapeño, and garlic stirring occasionally for about 5 minutes.
- Push the vegetables to one side of the pan. Add 1 tablespoon of oil and stir rice until toasted. Combine rice, vegetables, crushed tomatoes, chicken stock, Cajun seasoning, thyme, cayenne, bay leaf, and stir. Continue cooking until the mixture reaches a simmer. Then reduce heat to medium-low, cover and simmer for about 30-40 minutes, or until the rice is almost cooked, stirring every 5 minutes.
- Add the okra and chicken stir to combine. Cook until rice is done, about 5 minutes.
- Remove the bay leaf and serve warm
SOURCE
gimmesomeoven.com
Recipe modified by CHOICES Nutrition Education Program
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