Mock Jambalaya With Chicken Recipes

Steps:

• In a large, heavy-bottomed pot over medium-high heat, add 1 tablespoon oil. Add the chicken, season lightly with salt and pepper, and brown on both sides, about 7 minutes, working in batches if necessary. Remove the chicken to a plate. Add the remaining tablespoon of oil and the onions, peppers, and celery, and cook until the vegetables are soft, about 5 minutes. Add the garlic, Cajun seasoning, cayenne, salt and pepper, and give it a stir. Stir in the rice. Add the chicken back to the pot, along with the broth and tomatoes, and season with salt and pepper. Bring to a boil, cover, and reduce the heat to a simmer. Cook until the liquid is absorbed and the rice is tender, about 30 minutes. (Reserve 3 cups rice mixture for another use, such as Round 2 Recipe Cajun Quesadillas and Online Round 2 Recipe Cajun Red Bean and Rice Soup.) Serve, garnished with parsley.

Steps:

• Melt butter or margarine in a large skillet over medium low heat. Add celery, onion and green bell pepper and saute until tender. Stir in tomatoes, broth, rice, thyme or basil, garlic salt, ground black pepper, hot pepper sauce and bay leaf.
• Bring all to a boil; reduce heat, cover skillet and simmer for about 20 minutes or until rice is tender. Stir in chicken or turkey and cook until heated through. Discard bay leaf and serve hot.

Steps:

• In a large skillet lightly coated with cooking spray, saute chicken for 2-3 minutes or until chicken is no longer pink. Stir in the next 10 ingredients. Bring to a boil. Reduce heat; cover and simmer for 50-60 minutes or until heated through. , Stir in tomatoes; cover and simmer 10 minutes longer or until liquid is absorbed and rice is tender. Remove from the heat; let stand for 5 minutes. Discard bay leaf. Serve with green onions if desired.

Steps:

• Season chicken with salt and pepper and brown in hot oil in large saucepan.
• Add sausage and cook an another 2 to 3 minutes.
• Remove meats from pan; set aside.
• Cook onions, green pepper, celery and garlic in same saucepan over medium-high heat until slightly softened.
• Stir in rice, cayenne pepper, broth, tomatoes, chicken and sausage; bring to a boil.
• Simmer, covered, for 30 minutes.

Steps:

• Cook bacon in large skillet until crisp. Add vegetables; cook 3 to 5 min or until crisp-tender.
• Add remaining ingredients; stir. Bring to boil; cover. Simmer on low heat 12 to 14 min. or until rice is cooked, stirring occasionally.

Steps:

• Place chicken in a large bowl, sprinkle with sage and salt and pepper, rub over all. Heat oil in nonstick large frypan; add chicken and brown on all sides, about 10 minutes. Add one half of the chicken broth, bring to simmer, cover, reduce heat and simmer for about 30 minutes, 'til meat starts to fall off the bone. Without removing chicken from pan, scrape meat off bone; discard bones. Add Onion slices, mix and add the other half of the chicken broth and the can of tomatoes; add Cajun Seasoning if using. Add the rice and stir to mix. Cover and simmer lightly for about 45 minutes until rice is tender.
• Line 4 plates with lettuce, decorate one side with sliced mushrooms and cherry tomatoes. Grind sea salt and fresh pepper over mushrooms and cherry tomatoes.Spoon hot chicken jambalaya mixture on top of lettuce on the other side.

Steps:

• Bring a large pot of water to a boil. Boil sausage until hot, 8 to 12 minutes; drain.
• Heat canola oil in a pot over medium-high heat; saute sausage, celery, bell pepper, and onion in hot oil until vegetables start to soften, about 5 minutes.
• Stir chicken and Cajun seasoning into the vegetable mixture. Pour broth and tomatoes into the pot; bring to a boil, add the rice, and stir. Return mixture to a boil, reduce heat to medium-low, cover pot, and simmer mixture until for 5 minutes. Remove cover, stir, and continue to simmer until the rice has absorbed the liquid and is tender, about 5 minutes more.