Ingredients:
1 Tbsp. vegetable oil
1 lb. boneless skinless chicken breasts, cut into 1 inch pieces
1 pkg. (12 oz., 4 links total) spicy smoked chicken or pork sausage, such as habaero green chile or andouille, cut into coins
1 medium-size onion, diced
1 green bell pepper, seeded and diced
1 rib celery, trimmed and diced
1 1/2 tsp. Cajun seasoning
1 can (14 oz.) diced tomatoes with zesty mild green chiles, drained
1 c. long-grain white rice
1 can (15.5 oz.) light-low-sodium chicken broth
Directions:
Heat oil in a large lidded skillet or saute pan over medium-high heat. Add chicken and sausage and saute, shaking pan and stirring frequently until chicken is no longer pink but not cooked completely, about 4 minutes.
With a slotted spoon, remove chicken and sausage to a bowl. Reduce heat to medium and add onion, green pepper and celery to skillet. Cook vegetables until crisp-tender, about 5 minutes. Stir in Cajun seasoning, tomatoes and rice. Add broth.
Bring to a simmer, then cover pan and reduce heat to medium-low. Simmer 20 minutes, until almost all the liquid is absorbed. Stir chicken and sausage back into pan along with any accumulated juices. Cook, uncovered, 5 minutes, until rice is tender.
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