1 lb boneless, skinless chicken breasts cut into 3/4 inch pieces
1 onion cut in half and sliced
2 cloves garlic, minced.
1 cup uncooked rice.
2 cups chicken broth
1 1/2 cups cubed cooked ham
1 cup Pace Picante Sauce
1 can stewed tomatoes
1/4 cup dry red wine
1 sliced red bell pepper
Instructions
Heat oil in large skillet. Cook chicken in oil 3
minutes, stirring constantly. Remove with slotted
spoon; reserve.
Add onion and garlic to skillet, sauté until tender,
about 5 minutes. Add rice, sauté 1 minutes. Add
broth, ham, Picante sauce, tomatoes, and wine.
Bring to a boil, reduce heat. Cover and simmer 25
minutes. Stir in reserved chicken and pepper strips,
cover and simmer 5 minutes. Serve with additional
picante sauce.
Originally Submitted
5/5/2010
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