How to Make Low-Fat Chicken Jambalaya

By eHow Food & Drink Editor

Rate: (2 Ratings)

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

Step1
Heat oil in a dutch oven over medium heat.
Step2
Add chicken, kielbasa, onion and peppers. Saute 5 minutes, stirring.
Step3
Add rice and saute 2 minutes, stirring.
Step4
Add thyme, black pepper and red pepper. Saute 1 minute.
Step5
Add water, broth and tomatoes. Bring to a boil.
Step6
Cover and reduce heat to medium-low. Simmer 15 minutes.
Step7
Add shrimp and hot sauce, cover and cook 5 minutes, or until shrimp are cooked through.
Step8
Remove from heat and stir in parsley.

Post a Comment

POST A COMMENT

Request a New How-To Article

Looking for more How To information? Chances are there’s an eHow member who knows how to do what you’re looking to do. Submit an article request now!

eHow Article:  How to Make Low-Fat Chicken Jambalaya

eHow Food & Drink Editor

eHow Food & Drink Editor

Category: Food & Drink

Articles: See my other articles

Related Ads

Food & Drink

Bethenny
Meet Bethenny Frankel eHow’s Food & Drink Expert.