Chicken jambalaya


2 chicken breasts, skinless, cubed to 1 inch cubes
2 tablespoon olive oil
2 cups chopped onion
2 cloves garlic, minced
1 cup green bell pepper, chopped
1 cup red bell pepper, chopped
2 teaspoons minced paprika
1/2 teaspoon salt
1/2 teaspoon oregano
1 teaspoon ground red pepper
2 cups chicken broth
1 can diced tomatoes, undrained
1 cup rice
3 tablespoons sliced green onions


Heat oil in a large pan oven over medium-high heat. Add garlic and onion, sauté 3 minutes. Add chicken and saute for 5 minutes. Stir in peppers, paprika and season with salt, oegano and red pepper. Sauté for 1 minute. Add rice and sauté 1 minute. Stir in broth and tomatoes. Cover, reduce heat, and simmer for 17 minutes stiring occasionaly. Sprinkle with green onions and serve.

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