A recipe from the Sneaky Kitchen
1 lb. boneless skinless chicken breasts, cut into
1 Tbsp. olive or grapeseed
1/4 tsp Cajun Pepper
1 lb. reduced-calorie kielbasa or similar sausage cut into 3/4" chunks
1 cup onion, coarsely diced
1 cup celery, coarsely diced
1 cup green pepper, coarsely diced
12 oz. tomatoes, canned, drained
1 Tbsp. Chicken Soup
1-1/2 cup water
6 oz. tomato paste
3/4 cup rice, uncooked
1 Tbsp. paprika
1 tsp. Chicken Seasoning
1 tsp. thyme
1 tsp. garlic flakes
1/4 tsp. Cajun Pepper
1 bay leaf
Sprinkle chicken with 1/4 teaspoon of Cajun Pepper.
In large Dutch oven or kettle, brown chicken in oil. Remove with a slotted
spoon & drain on a paper towel. Set aside.
Add sausage to same kettle & cook until lightly
browned. Remove with slotted spoon & drain on paper towels. Set
Sauté onions, celery & green pepper in kettle until
tender, scraping off any hardened drippings in pan. Add chicken, sausage
& all remaining ingredients to vegetables & bring to a boil. Reduce
heat to very low. Simmer 40 to 45 minutes or until rice in tender.
Remove bay leaf before serving.