Chicken Jambalaya

I have NOT been good about posting, but now that finals are winding down I can post everything I made in April! Starting with this...very good. I kinda wish I hadn't made so much because it isn't the kind of thing you want to eat for four days straight. But a good one or two day meal maybe. I doubled the recipe, next time I will just make the amount below.

I precooked the chicken breasts just in a covered pot with some chicken broth over medium heat for around 20 minutes. It's also how I made chicken for chicken salad, just so you know. It won't have much flavor, but it's a good simple way to cook it for these purposes.



Ingredients:
1 tablespoon olive oil
1 large chopped onion
1-2 cloves minced garlic
1 chopped green pepper
1 chopped red pepper
2.5 teaspoons paprika
1/2 teaspoon salt
1/2 teaspoon dried oregano
1/2 teaspoon ground red pepper
1/2 teaspoon black pepper
1 cup uncooked long grain rice
2 cups fat free, less sodium chicken broth (the gluten free kind, if it's a concern!)
1 can diced tomatoes (undrained)
2 cups shredded cooked chicken or turkey breasts
2-3 cooked andouille sausage, chopped (I used hot italian turkey sausage from Whole Foods)

My chopped veggies!


Heat the oil in a saucepan over medium heat. Add the onions and cook until translucent, around 5 minutes. Add garlic and let cook for another 30 seconds then add the peppers and spices. Let cook for another 2-3 minutes, then add the remaining ingredients. Cover and let cook until the rice has absorbed the liquid.

My bowl!