How to Make Low-Fat Chicken Jambalaya

This dish is terrific leftover. If the rice soaks up too much liquid, just add enough chicken broth until the consistency is to your liking. Serves 6.

Instructions

Difficulty: Moderately Easy

Things You’ll Need:

• Dutch Oven
• 1 1/2 c. uncooked long-grain rice
• 1/4 c. fresh parsley
• 2 16 oz. cans reduced-sodium chicken broth
• 1 1/2 c. finely chopped onions
• 2 14.5 oz. cans diced tomatoes (undrained)
• 1/2 tsp. black pepper
• 1/2 tsp. hot sauces
• 1/2 lb. medium shrimp - peeled and deveined
• 1/4 tsp. ground red pepper
• 1/2 c. diced green bell peppers
• 1 tbsp. olive (not virgin) oil
• 1/2 lb. skinned, boned and diced chicken breasts
• 1/2 c. diced yellow bell peppers
• 1 c. cold water
• 1/2 tsp. dry thyme
• 1/2 c. diced red bell peppers
• 6 oz. turkey kielbasa halved lengthwise

1. Heat oil in a dutch oven over medium heat.
2. Add chicken, kielbasa, onion and peppers. Saute 5 minutes, stirring.
3. Add rice and saute 2 minutes, stirring.
4. Add thyme, black pepper and red pepper. Saute 1 minute.
5. Add water, broth and tomatoes. Bring to a boil.
6. Cover and reduce heat to medium-low. Simmer 15 minutes.
7. Add shrimp and hot sauce, cover and cook 5 minutes, or until shrimp are cooked through.
8. Remove from heat and stir in parsley.