Chicken & Sausage Jambalaya
Ingredients
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¾ pound boneless/skinless chicken breast
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¼ teaspoon salt
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¼ teaspoon ground red pepper
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1/8 teaspoon black pepper
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2 tablespoon extra virgin olive oil
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8 ounce beef sausage, sliced
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1 large onion, chopped
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14 ounces chicken broth (low sodium)
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1 stalk celery, chopped
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1 clove garlic, minced
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½ cup red bell pepper, chopped
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½ cup green bell pepper, chopped
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½ cup yellow bell pepper, chopped
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10 ounces chopped tomatoes w/chili peppers
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1 cup long grain rice
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¼ cup green onion, sliced
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½ teaspoon hot sauce
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¼ cup fresh parsley
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¼ cup sliced green onion tops
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2 tablespoons fresh parsley
Directions
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Sprinkle chicken with salt, red pepper and black pepper; cook in skillet 1 tablespoon oil over medium heat 5 minutes or until chicken is browned, stirring often.
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Transfer chicken to a bowl and do not drain.
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Using same skillet, cook sausages in drippings 5 minutes or until sausages are lightly browned; pour in bowl with chicken.
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Cook onion, sweet pepper, celery, and garlic in remaining hot oil 5 minutes or until vegetables are tender, scraping up the browned bits from bottom of pan. Return chicken and sausage to pan.
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Stir in chicken broth, un-drained tomatoes, rice the onion tops and hot sauce.
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Bring to boil; reduce heat. Cover and simmer for 25 minutes or until rice is tender and liquid is absorbed.
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Stir in ¼ cup parsley. If desired, sprinkle with additional green onion tops and parsley.
