Chicken Jambalaya
Serves: 4
Calorie: 453, Proteins: 20 g, Total Fat: 25 g, Fiber: 7.90 g, Sugar 14 g.
Preparation
In a large saucepan, warm canola oil over medium heat. Add sausage;
sauté until crispy on the edges, about 8 minutes. Stir in onion, celery, green pepper;
sauté until tender, about 5 minutes. Increase heat to medium-high, add chicken thighs and
sauté until lightly browned, about 8 minutes. Return heat to medium; stir in cayenne
pepper, thyme, oregano, salt, pepper and garlic. Continue sautéing about 3 more
minutes.
Stir in tomatoes with their juices, tomato sauce, chicken broth,
scallions and rice. Bring to a simmer; reduce heat to very low, cover and cook for 20
minutes.