Dinner

Chicken Jambalaya with Rice is for Dinner.

Chicken Jambalaya with Rice takes 25 minutes to prepare.

Chicken Jambalaya with Rice takes 25 minutes to cook.

Chicken Jambalaya with Rice makes 8 servings.

The ingredients for Chicken Jambalaya with Rice are:

1 tbsp canola oil
16 oz boneless, skinless chicken breast, cubed and cooked
2 tbsp. light stick margarine
1 c. yellow onions, chopped
3/4 c. green bell pepper, chopped
1 c. celery, sliced
2 15 oz. cans diced tomatoes
2 c. prepared chicken bouillon
1 tsp. fresh garlic, minced
1.5 tsp. basil
1 tsp. Louisiana hot sauce
1 tsp. salt
.5 tsp Pepper, black
1 bay leaf
13 oz turkey polska kielbaska, sliced
1 10 oz package frozen okra, thawed
6 c. cooked long grain white rice (Prepare 3 c. regular dry rice)

Here is how you make Chicken Jambalaya with Rice:

Cube and saute chicken in a stock pot over med-high heat with canola oil. Remove. Melt margarine in pot and saute minced garlic, onion, celery and green pepper over med-high til soft. Reduce to medium and add the tomatoes, 1 c. of the chicken bouillon and all seasonings. Return chicken and add kielbaska. Stir to combine. Add okra and stir gently to combine. Add extra broth, if desired. Bring to a boil, then reduce heat and simmer 10-30 minutes. Serve over 3/4 cup cooked white rice.Serving Size:?Recipe makes 8 servings

The nutritional information for Chicken Jambalaya with Rice is:

• Servings Per Recipe: 8
• Amount Per Serving
• Calories: 367.1

• Total Fat: 10.9 g
• Cholesterol: 67.5 mg
• Sodium: 1,328.6 mg
• Total Carbs: 44.4 g
• Dietary Fiber: 3.3 g
• Protein: 25.7 g

The dietary needs meet for Chicken Jambalaya with Rice is Low Fat