Tuesday, April 7, 2009
Chicken and Sausage Jambalaya
We settled on an old family favorite for the first day of Spring Break: South Beach Diet Chicken Jambalaya. Since Grandma was coming for dinner, we jazzed it up with the addition of some smoked turkey sausage. Added some dinner rolls and a salad and had the meal on the table in less than 30 minutes. To speed up the process on weeknights, I generally cook the rice separately and add it in at the end. Using precooked or leftover chicken gets it to the table even more quickly.
Recipe from The South Beach Diet Quick and Easy Cookbook by Arthur Agatston, M.D.
1 1/2 pounds skinless boneless chicken breast, cut into 1" pieces
2 tablespoons extra virgin olive oil, divided
2 bunches scallions, chopped, 2 tablespoons reserved for garnish
1 green bell pepper, chopped
2 cloves garlic, minced
1/2 cup whole-grain, quick-cooking brown rice
1/8 teaspoon Cajun seasoning
2 cups lower sodium chicken broth
1 14-ounce can diced tomatoes
salt and freshly ground pepper
Season chicken with salt and pepper. Heat 1 tablespoon of oil in a large straight-sided skillet over medium-high heat. Add chicken, scallions, bell pepper and garlic; cook, stirring often, until vegetables are softened, about 5 minutes.
Stir in rice and Cajun seasoning. Add broth and tomatoes with juice and bring to a boil. Reduce heat to medium low, cover, and simmer, stirring occasionally, until most of the liquid is absorbed, about 30 minutes. If jambalaya has excess moisture, cook uncovered for 3 to 5 minutes. Sprinkle with reserved scallions and serve.