CIAKids : Chicken Jambalaya


Chicken Jambalaya
4 Portions

Ingredients	Amounts
Vegetable Oil	1/2 oz
Chicken meat, sliced 1/2" thick	10 oz
Sausage, Andouille**, sliced 1/2" thick	6.5 oz
Onions, minced	5.6 oz
Green bell pepper, seeded, small dice	1 each
Celery, sliced	1 stalk
Garlic cloves, minced	1 each
Paprika	1/4 oz
Black Pepper	to taste
White Pepper	to taste
Cayenne	to taste
Bay Leaf	1 each
Salt	to taste
Tomatoes, peeled, seeded, med. dice	5 oz
Chicken stock	10 oz
Fresh thyme, chopped	1 tsp
Hot sauce (Tabasco)	to taste
Rice, short grain	1 1/2 cups

Method
In a small deep round pot, heat the oil over medium high heat. Add the chicken and sausage and cook until light brown in color. Remove the sausage and chicken with a slotted spoon, and place on paper towels to soak up the extra oil. In the remaining oil, gently cook the onions, bell pepper, celery, garlic, red, white and black pepper and paprika. Cook until vegetables begin to soften. Add the tomatoes with their juice. Stir in the stock, bay leaf, and bring to a simmer, cook covered for 15 minutes. Add the browned chicken and sausage back along with the thyme and Tabasco and bring to a simmer. If you are unable to find Andouille, a spicy Keilbasa could be substituted.