Quick, easy and delicious is how Norlene Razak describes her fantastic, full-flavored skillet supper. “It remains a real standby recipe for me,” writes the Kyle, Texas cook. “I can always turn out a tasty batch of it in a hurry for unexpected company, yet it's a little more special than many spur-of-the-minute meals.”
- 1/2 pound boneless skinless chicken breast, cubed
- 2 tablespoons butter
- 1 pound smoked kielbasa or Polish sausage, halved lengthwise and cut into 1/4-inch slices
- 1 can (14-1/2 ounces) stewed tomatoes
- 1 cup chicken broth
- 1 medium green pepper, diced
- 1 medium onion, diced
- 1-1/2 cups uncooked instant rice
- 1/2 teaspoon salt, optional
- 1/2 teaspoon hot pepper sauce
- In a large skillet, cook the chicken in butter over medium heat until no longer pink. Add the kielbasa, tomatoes, broth, green pepper and onion; bring to a boil. Stir in the rice, salt if desired and hot pepper sauce. Remove from the heat; cover and let stand for 5 minutes. Yield: 6 servings.
Originally published as Jambalaya Skillet in Quick Cooking January/February 2006, p25
Medium-Bodied Red Wine
Enjoy this recipe with a medium-bodied red wine such as Chianti, Sangiovese, Malbec or Zinfandel.
Reviews for Jambalaya Skillet
Please Log In or Join to add a rating and review.
Click stars to rate
Any changes to your rating or review will appear where you originally posted your review