EASY CAJUN JAMBALAYA

EASY CAJUN JAMBALAYA

2 tsp. olive oil
2 boneless, skinless chicken breast
cut into bite-size pieces
8-oz kielbasa, diced
1 onion, diced
1 green bell pepper, diced
½ cup diced celery
2 tbsp. chopped garlic
¼ tsp. cayenne pepper
½ tsp. onion powder
salt and ground black pepper, to taste
2 cups uncooked white rice
4 cups chicken stock
3 bay leaves
2 tsp. Worcestershire sauce
1 tsp. hot pepper sauce

Heat oil in a large pot over medium-high heat. Sauté chicken and kielbasa until lightly browned, about 5 minutes. Stir in onion, bell pepper, celery and garlic, season with cayenne, onion powder, salt and pepper

Cook 5 minutes or until onion is tender and translucent. Add rice, then stir in chicken stock and bay leaves. Bring to a boil, then reduce heat, cover, and simmer 20 minutes, or until rice is tender. Stir in the Worcestershire sauce and hot pepper sauce.

Yield: 6 servings.