Recipe: Chicken Jambalaya

May 10, 2010 (CHICAGO) Ingredients:

4 Cups Onion, diced
2 Cups Bell Peppers, diced
2 Cups Celery, diced
3 Tbsp Vegetable oil
5 lb Dark chicken meat, cubed
6 Cups Tomatoes, diced (canned)
1 Cup Tomato Paste
2 Tbls Hot Sauce
1 Tbls Garlic Powder
One-half tsp Basil
2 tsp Paprika
3 cups Chicken Stock*
4 cups Rice (uncooked)
3 Tbls Cajun Seasoning
2 Cups Spinach
6 Cups Water


1) In a large, heavy pot over medium heat, saute onion, pepper, spinach, and celery in oil.
2) Add chicken and cook, stirring occasionally, until chicken is cooked through.
3) Add tomatoes, tomato paste, hot sauce, and spices.
4) Simmer, uncovered for 15 minutes.
5) Add chicken stock and water, bring to a quick boil, and add rice.
6) Cover pot and reduce heat, simmering for 15 min.

(*Chicken stock is made from Chartwells dry mix and water according to package directions.)

Serving Size: 1.5 Cups

Yield: 2 Gal.

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