Chicken Jambalaya II Recipe

Directions

Heat oil in a large skillet over medium heat. Saute onions and peppers for 5 minutes.
Pour in 1/4 cup of water and add chicken. Cook 15 minutes, or until chicken is cooked.
To the chicken add the tomatoes, with juice, remaining water, garlic powder, onion powder and chili powder. Simmer 5 minutes.
Stir in rice, cover and remove from heat. Let stand 5 minutes. Mix well and serve.

Nutrition

Amount Per Serving (6 total)

Calories
390 cal
19%

Fat
5.1 g
8%

Carbs
42.9 g
14%

Based on a 2,000 calorie diet

Reviews (8)

Rate This Recipe

Moon Riding Fences

Feb. 10, 2004

"I had to make some substitutions the second time I made this dish, because the spices were lacking and the instant rice gave a less than authentic flavor. Instead of garlic powder, I used a couple of ..." See morecloves of fresh garlic. I omitted the onion powder and chili powder, and used salt, pepper, paprika, basil, parsley, and a little cayenne to taste. I also used 2 chopped fresh tomatoes for the canned. Instead of instant rice, I used long grain white rice and simmered it, covered, for 25 minutes. The few extra minutes work and cooking time made a difference in the taste. This is a good recipe with a few alterations."

JDVMD

Dec. 20, 2005

"Definitely need to make some changes here so this will be more authentic. First, I sauteed the green peppers, onions and celerly in butter. This makes a "Trinity," the base for many Cajun recipes. Als..." See moreo, use Cajun seasoning, not what is listed. I used frozen diced onions and green peppers as a timesaver. Added cayenne pepper, bay leaves, oregano and hot sauce as well as diced Andouille sausage."