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Chicken Jambalaya
A combination of cayenne pepper, garlic, oregano, tomato, and bell pepper brings the taste of this dish to life. Prep Time: approx.
   0 Minutes. Cook Time: approx. 44 Minutes. Ready in: approx. 44 minutes .
   Makes servings.

   Printed from fosterfarms.com
1 tsps thyme, minced
1 tsps oregano, minced
1 tsps salt
1/2 tsps black pepper
1 14-ounce whole, peeled plum tomatoes, with juice
1 14-ounce can tomato sauce
2 cups chicken broth
4  scallions, chopped
1 cup long-grain rice
  

Stew:
2 tsps canola oil
1 cup andouille sausage, chunked
1  onion, chopped
1  celery stalk, chopped
1  green pepper, chopped
  

Seasonings:
1/2 tsp cayenne pepper
6  Foster Farms Fresh & Easy Boneless, Skinless Chicken Thighs, cut into 1-inch chunks
2 cloves garlic, minced


Directions
1. In a large saucepan, warm canola oil over medium heat. Add sausage; saute until crispy on the edges, about 8 minutes. Stir in onion, celery, green pepper; saute until tender, about 5 minutes.

2. Increase heat to medium-high, add chicken thighs and saute until lightly browned, about 8 minutes.

3. Return heat to medium; stir in cayenne pepper, thyme, oregano, salt, pepper and garlic. Continue sauteing about 3 more minutes.

4. Stir in tomatoes with their juices, tomato sauce, chicken broth, scallions and rice. Bring to a simmer; reduce heat to very low, cover and cook for 20 minutes.