YOUR SOLIN GENERATED RECIPE
Smoky Creole Chicken Jambalaya
Sautéed chicken and aromatic vegetables simmered in a rich, smoky tomato sauce with fluffy rice for a satisfyingly bold and zesty finish.
INGREDIENTS
5 oz chicken breast
0.75 cup cooked brown rice
0.33 cup green bell pepper
0.33 cup yellow onion
0.33 cup celery
1 tsp extra virgin olive oil
0.25 cup tomato puree
0.5 cup low-sodium chicken broth
0.5 tsp smoked paprika
0.25 tsp dried oregano
0.25 tsp garlic powder
0.13 tsp cayenne pepper
0.25 tsp sea salt
0.25 tsp black pepper
1 tbsp fresh parsley
PREPARATION
Cut the chicken breast into bite-sized pieces and season with half of the smoked paprika, salt, and pepper.
Heat olive oil in a large skillet over medium-high heat and sear the chicken until golden brown, then remove and set aside.
In the same skillet, add the diced onion, bell pepper, and celery, sautéing until the vegetables are tender and fragrant.
Stir in the garlic powder, oregano, cayenne, and remaining smoked paprika, coating the vegetables evenly.
Pour in the tomato puree and chicken broth, scraping the bottom of the pan to release any browned bits.
Return the chicken to the skillet and stir in the cooked brown rice, simmering for 5 minutes until the liquid is mostly absorbed.
Garnish with chopped fresh parsley before serving.