Chicken Jambalaya

6.5 lbs chicken breast-raw, bone & skin removed 

Ingredients 

4 cups brown rice, uncooked 

1 ¼ cups green peppers, diced 

1 cup olives, black, sliced 

1 ¼ cups onions, chopped 

4 cups chicken broth, low sodium 

½ cup vegetable oil 

4 cups canned whole tomatoes, low sodium 

2 tsp garlic powder 

 1.  Preheat oven to 350°F.  

Directions





2.  Bake chicken, about 30 minutes (until juices run clear)
and cut into cubes.
3.  Prepare brown rice according to directions. Set aside.
4.  Heat vegetable oil in large skillet over high heat. Add green peppers, onion, and garlic powder to
skillet. Stir occasionally until vegetables are tender (about 3-5 minutes).
5.  Add cubed chicken, vegetable mixture, tomatoes (with liquid), olives, chicken broth and rice in
large pot over medium heat. Mix thoroughly and break up tomatoes into pieces.
6.  Cover and cook for an additional 20-23 minutes over low heat. If mixture becomes dry add water
as needed.

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