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Ingredientes
- 1 Tbsp. extra virgin olive oil
- 6 x cloves garlic chopped
- 1 lrg onion finely minced
- 1 x green bell pepper diced
- 2 ounce Canadian bacon coarsely minced
- 1 c. reduced sodium chicken broth defatted
- 1 1/3 c. long-grain rice
- 1 c. dry white wine
- 1 tsp dry rosemary
- 1/2 tsp salt
- 1/4 tsp allspice
- 1 lb skinless boneless chicken thighs cut into 1 1/2" chunks
- 1 lb plum tomatoes coarsely minced (about 4)
- 1 pkt frzn okra (10 oz) thawed
Direcciones
- Serves 4Working Time 15minsTotal Time 45mins
- 1. In a large nonstick skillet, heat the oil till warm but not smoking, over medium heat. Add in the garlic & onion & cook, stirring occasionally, till the onion has softened, about 5mins. Stir in the bell pepper, bacon, & 1/4cup of the broth & cook, stirring occasionally, till the pepper has softened, about 5mins.
- 2. Add in the rice, stirring to coat. Add in the wine & cook till most of the wine has evaporated, about 5mins. Stir in the remaining broth, the rosemary, salt, allspice, & 1 1/2cups of water. Bring to a boil over medium-high heat, reduce to a simmer, cover, & cook for 15mins.
- 3. Stir in the chicken, tomatoes, & okra. Return to a boil, reduce to a simmer, cover, & cook till the chicken is cooked through & the rice is tender, about 5mins longer. Spoon the jambalaya onto 4 plates & serve.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 371g | |
| Recipe makes 4 servings | |
| Calories 448 | |
| Calories from Fat 68 | 15% |
| Total Fat 7.66g | 10% |
| Saturated Fat 1.63g | 7% |
| Trans Fat 0.07g | |
| Cholesterol 61mg | 20% |
| Sodium 560mg | 23% |
| Potassium 692mg | 20% |
| Total Carbs 61.23g | 16% |
| Dietary Fiber 3.3g | 11% |
| Sugars 5.34g | 4% |
| Protein 21.88g | 35% |
