Categories: LUNCH

DUTCH OVEN CHICKEN JAMBALAYA

PREP TIME: 10 MINUTES|COOK TIME: 29 MINUTES| SERVINGS: 4

INGREDIENTS

  • 1 boneless and skinless cubed chicken breast
  • 3 tablespoons of divided olive oil
  • ½ pound of cubed fully cooked ham
  • ½ pound of cubed smoked kielbasa or Polish sausage
  • 2 medium coarsely chopped green peppers
  • 2 medium coarsely chopped onions
  • 6 Minced garlic cloves
  • 2 cans of about 14 and ½ ounces each of beef broth
  • 1 can of about 28 ounces of crushed tomatoes
  • 1 and ½ cups of water
  • ¾ cup of Dijon mustard
  • ¼ cup of minced fresh parsley
  • 2 tablespoons of Worcestershire sauce
  • 1 and ½ teaspoons of cayenne pepper
  • ½ teaspoon of dried thyme
  • 1 and ½ cups of uncooked long grain rice
  • 1 pound of uncooked peeled and deveined medium shrimp

DIRECTIONS

  1. In a Dutch oven, cook the chicken in about 1 tablespoon of oil until it becomes no longer pink for a couple of minutes then remove and set your ingredients aside.
  2. In the same Dutch pan, cook your ingredients and stir the kielbasa, the ham, the peppers and the onions into the remaining quantity of oil for about 1 minute
  3. Add in the garlic and cook for about 1 minute then stir in the broth, the tomatoes, the water, the mustard, the parsley, the Worcestershire, the cayenne and the thyme and bring to a boil.
  4. Reduce the heat then cover and let simmer for about 10 minutes.
  5. Add in the rice and return to a boil then let simmer for about 25 minutes
  6. Stir in the shrimp and the chicken and cook for about 2 to 4 minutes
  7. Serve and enjoy your dish!

NUTRITION INFORMATION

Calories: 288, Fat: 11g, Carbohydrates: 30g, Protein: 18g, Dietary Fiber: 2g

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