Pepper Chicken Jambalaya

2 Tablespoons/30 mL Watkins Chicken Soup Base
1 Tablespoon/15 mL Watkins Original Grapeseed Oil
1 lb/450 g skinless, boneless chicken breasts, diced
8 oz/227 g turkey kielbasa, halved lengthwise and sliced
                        (about 2 cups/500 mL)
1-1/2 cups/375 mL finely chopped onion
1-1/2 cups/375 mL diced green, red and/or yellow bell pepper
1 package (8 oz/227 g) Rice and Red Bean blend, uncooked
1/2 teaspoon/2.5 mL Watkins Thyme
1/2 teaspoon/2.5 mL Watkins Cajun Pepper
1/4 teaspoon/1.2 mL Watkins Black Pepper
2 (14.5 oz/415 g) cans diced tomatoes, undrained
1/2 Tablespoon/7.5 mL Watkins Inferno Sauce
1 Tablespoon/15 mL Watkins Parsley

Add chicken soup base to 1-1/4 cups/560 mL boiling water and set aside.  Heat oil in large Dutch oven over medium heat.  Add chicken, kielbasa, onion and bell peppers; sauté 5 minutes or until vegetables are tender, stirring frequently.  Add rice/bean blend and spices; sauté 1 minute.  Add broth and tomatoes; bring to a boil over medium heat.  Cover, reduce heat to medium low, and simmer, stirring occasionally, 17 to 20 minutes or until rice is tender.  Add Inferno Sauce.  Remove from heat and let stand, covered, 5 minutes.  Stir in parsley.  Add additional Cajun pepper and Inferno Sauce to taste.  Serves 6-8

270, Protein 21 g, Carbohydrates 33 g, Sodium 690 mg, Fat 6 g, Saturated Fat 1.5 g, Cholesterol 50 mg, Dietary Fiber 4 g.

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This delicious recipe was published in a Watkins catalog.   For maximum flavor and quality, prepare only with Watkins high quality ingredients as indicated.

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