Chicken breast and kielbasa are sauteed with green pepper, onion celery and garlic, then stewed with chicken stock and rice. This version is lightly spiced, in response to those a little more sensitive to pepper.
Preparation Time
15 mins
Cooking Time
30 mins
Total Time
45 mins
Calories
488 Calories
Recipe Instructions
Step 1
Heat oil in a large pot over medium high heat. Saute 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.
Ingredients
½ teaspoon onion powder
2 teaspoons olive oil
¼ teaspoon cayenne pepper
2 teaspoons Worcestershire sauce
salt and ground black pepper to taste
1 onion, diced
1 teaspoon hot pepper sauce
3 bay leaves
1 green bell pepper, diced
4 cups chicken stock
2 tablespoons chopped garlic
2 cups uncooked white rice
½ cup diced celery
2 boneless skinless chicken breasts, cut into bite-size pieces
