picture courtesy of allposters.com
This week I wanted to do a blast from the past as soon as I saw how pretty the peppers I was cooking looked. I LOVE the colors. So, at our house this evening we had Chicken Jambalaya. The recipe is as follows.
Boil 2 chicken breasts in water (with pepper and Cajun seasoning) for one hour.
Then remove and plate the breasts and stick them in the freezer to cool. Set aside the broth.
It took me about an hour to cut up all the fruit for the fruit salad and the peppers and onions for the Jambalaya, so at about five minutes before the chicken was done, I started sautéing the vegetables (one red pepper, one yellow pepper, one green pepper, and one onion) in a skillet.
Aren’t peppers pretty?
Add Cajun seasoning to the peppers/onions as they cook and when the onions are translucent, add them to the set aside broth. Pull the cooled chicken out of the freezer and tear into pieces, adding them to the broth as well. Then add about 4 cups of brown rice.
Cover and simmer for 30 minutes and you have Chicken Jambalaya to serve approx. 7-8 people.
Served with fruit salad and a young coconut drink. Yum!