From our Popular Recipe results for Chicken Jambalaya
pagect=recipes,popular-recipes,jambalaya,:recipes,popular-recipes,most-popular,popular+jambalaya
Chicken Jambalaya
Ingredients
- 4 boneless, skinless chicken breast halves – poached and cubed
- 8 medium uncooked shrimp – peeled and deveined
- 2 tablespoons olive oil
- 4 cloves garlic – minced
- 1 medium onion – chopped
- 1 medium red bell pepper – chopped
- 1 cup long-grain rice
- 1 cup white wine
- 2 cups low-salt chicken broth
- 1 pound very ripe plum tomatoes – chopped
- 1 10 ounce Pac frozen artichoke hearts – thawed
- 1/4 teaspoon crushed red pepper flakes
- 1/2 teaspoon salt
- 1/4 teaspoon freshly ground pepper
- 2 tablespoons fresh Italian parsley – chopped
- 1 lemon – cut into wedges
Method
- Preheat oven to 375 degrees F
- Warm oil over medium heat in heavy 4-quart, oven-proof casserole pot with cover.
- Add garlic, onion and red pepper; saute for 5 minutes, or until onion just begins to brown.
- Reduce heat to medium; stir in rice and cook for 2 minutes, stirring constantly.
- Add wine and bring to simmer over high heat.
- Cook until almost all liquid has evaporated.
- Stir in chicken, shrimp and chicken broth.
- Add tomatoes, artichokes, red pepper flakes, salt and pepper.
- Bring to simmer; cover pot and bake for 30 minutes, or until rice is tender.
- Transfer to serving bowls; sprinkle with parsley, garnish with lemon wedges and serve.