Ingredients
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2 Tbsp.
olive oil
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1 lb.
chicken breast halves (boneless, skinless)
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1 cup
onion
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1/2 cup
green bell pepper
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1/2 cup
celery
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1 1/2 tsp.
Polaner® Chopped Garlic
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4 oz.
smoked sausage
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4 oz.
ham steak
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1 cup
converted white rice
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1 14.5 oz. can
diced tomatoes
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1 14.5 oz. can
chicken broth
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1/2 cup
water
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1/2 tsp.
thyme
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1
whole bay leaf
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1/4 - 1/2 28 oz. can
B&M® Original Baked Beans
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4 tsp.
Trappey's® Louisiana Hot Sauce
Directions
In 12-inch skillet over medium-high heat, in 1 Tbsp. hot olive oil, cook chicken chunks 6 to 8 minutes, stirring frequently, until lightly browned and tender. With slotted spoon, remove chicken to plate; set aside. Add remaining Tbsp. oil to pan. Over medium-high heat, cook onion, pepper, celery and garlic 5 minutes or until slightly softened. Push vegetables to one side of pan. Place kielbasa and ham on other side of pan. Cook separately, stirring frequently, 5 to 10 minutes, until vegetables are tender and meats are lightly browned. Stir rice into meat and vegetables in skillet; cook, stirring, 2 to 3 minutes, until coated with oil. Stir in tomatoes with liquid, broth, water, thyme and bay leaf; eat to boiling. Reduce heat; cover and simmer 20 minutes or until rice is tender. Stir in cooked chicken, beans and hot sauce; heat through. Discard bay leaf.
