Recipe Type: Supper
Serves: 4
With this quick tasteful jambalaya chicken recipe, there is no need to slave over the stove.
Ingredients

• 1 1/2 pounds boneless, skinless chicken breast, cfut into 1 inch cubes
• 2 tablespoons extra-virgin olive oil
• 2 bunches scallions, white and green parts chopped
• 1 green bell pepper, chopped
• 4 cloves garlic, peeled and mashed
• 1/2 brown rice
• 1/8 teaspoon cayenne pepper
• 2 cups chicken stock
• 2 tomatoes, chopped
• Sea salt and pepper

Instructions

1. Season chicken with salt and pepper. Heat 1 tablespoon of the oil in a large skillet over medium-high heat. Add the chicken, all but 2 tablespoons of the scallions, bell peppers and garlic. Cook, stirring often, until the vegetables are softened, about 5 minutes.
2. Stir in the rice and cayenne pepper. Add the chicken stock and tomatoes and bring to a boil. Reduce heat to medium-low, cover, and simmer, stirring occasionally, until most of the liquid has been absorbed, about 30 minutes. If there is excess moisture, cook uncovered to 3-5 minutes. Sprinkle with scallion and serve hot.

 
Notes

Complexity: Very easy