Healthy-Style Jambalaya Serves about 4
1 lb. skinless chicken breasts or thighs
2 teaspoon sea salt, divided
1/2 teaspoon coarsely ground black pepper
3/4 to 1 teaspoon smoked paprika
2 tablespoons extra-virgin olive oil, divided
1 medium onion, diced
2 medium celery stalks, chopped
1 medium bell pepper (yellow, green, red), diced
2 cloves garlic, minced
Cayenne pepper -- a pinch or two
3/4 cup chicken broth, plus more as needed
1/3 cup tomato paste or more to taste
1 lb. large shrimp, raw - peeled & deveined
3 cups cooked brown rice
1/4 cup chopped flat-leaf parsley
- Place chicken in a large bowl, season with 1/2 teaspoon salt, pepper and paprika. Let stand for 30 while preparing other ingredients. Then cut int 1-inch pieces.
- In a large, heat saucepan or Such oven, heat 1 tablespoon oil over medium. Add chicken, cook, undisturbed, 5 minutes. Stir; cook 5 minutes or until lightly browned on second side. Transfer chicken to bowl.
- And remaining 1 tablespoon oil to pan. Add onion, celery, and bell pepper. Cook 10 minutes or until tender and starting to brown, stirring occasionally.
- Stir in garlic and cayenne. Cook 1 minutes, stirring to prevent spices from sticking to bottom of pan.
- Add broth, increase heat and stir, scraping up any browned bits on bottom of pan.
- Add chicken and juices, tomato paste and additional salt (up to 1 teaspoon) only as needed. Bring to a simmer, reduce heat to low and cover; cook for 15 minutes, stirring occasionally.
- Add shrimp and increase heat to medium-high, bring mixture to a simmer and then reduce heat to medium-low and cook 5 minutes or until shrimp are nearly done (appear pink and opaque). Note: if using already cooked shrimp, add and heat only.
- Slowly stir in cooked rice. Add a little more broth if jambalaya looks dry -- it should be saucy, not soupy.
- Remove from heat, cover and let stand 10 minutes. Stir in parsley.
Recipe without photos . . .
Healthy-Style Jambalaya Serves about 4
1 lb. skinless chicken breasts or thighs
2 teaspoon sea salt, divided
1/2 teaspoon coarsely ground black pepper
3/4 to 1 teaspoon smoked paprika
2 tablespoons extra-virgin olive oil, divided
1 medium onion, diced
2 medium celery stalks, chopped
1 medium bell pepper (yellow, green, red), diced
2 cloves garlic, minced
Cayenne pepper -- a pinch or two
3/4 cup chicken broth, plus more as needed
1/3 cup tomato paste or more to taste
1 lb. large shrimp, raw - peeled & deveined
3 cups cooked brown rice
1/4 cup chopped flat-leaf parsley
2 teaspoon sea salt, divided
1/2 teaspoon coarsely ground black pepper
3/4 to 1 teaspoon smoked paprika
2 tablespoons extra-virgin olive oil, divided
1 medium onion, diced
2 medium celery stalks, chopped
1 medium bell pepper (yellow, green, red), diced
2 cloves garlic, minced
Cayenne pepper -- a pinch or two
3/4 cup chicken broth, plus more as needed
1/3 cup tomato paste or more to taste
1 lb. large shrimp, raw - peeled & deveined
3 cups cooked brown rice
1/4 cup chopped flat-leaf parsley
- Place chicken in a large bowl, season with 1/2 teaspoon salt, pepper and paprika. Let stand for 30 while preparing other ingredients. Then cut int 1-inch pieces.
- In a large, heat saucepan or Such oven, heat 1 tablespoon oil over medium. Add chicken, cook, undisturbed, 5 minutes. Stir; cook 5 minutes or until lightly browned on second side. Transfer chicken to bowl.
- And remaining 1 tablespoon oil to pan. Add onion, celery, and bell pepper. Cook 10 minutes or until tender and starting to brown, stirring occasionally.
- Stir in garlic and cayenne. Cook 1 minutes, stirring to prevent spices from sticking to bottom of pan.
- Add broth, increase heat and stir, scraping up any browned bits on bottom of pan.
- Add chicken and juices, tomato paste and additional salt (up to 1 teaspoon) only as needed. Bring to a simmer, reduce heat to low and cover; cook for 15 minutes, stirring occasionally.
- Add shrimp and increase heat to medium-high, bring mixture to a simmer and then reduce heat to medium-low and cook 5 minutes or until shrimp are nearly done (appear pink and opaque). Note: if using already cooked shrimp, add and heat only.
- Slowly stir in cooked rice. Add a little more broth if jambalaya looks dry -- it should be saucy, not soupy.
- Remove fro heat, cover and let stand 10 minutes. Stir in parsley.
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