I tried a new recipe from Home Chef. This one is definately a keeper. It has a lot of flavor and was very filling.
Ingredients
1 Vegan Vegetable Bouillon Cube
2 Chicken Breasts
1 Small Yellow Onion
1 Small Green Bell Pepper
3 Celery Stalks
1 T Cajun Seasoning
16 oz Diced Tomatoes
3 Parsley Sprigs
2 Garlic Cloves
¾ Cup Rice
Directions
Prep the Vegetables and Chicken
Rinse the green bell pepper and celery and chop each into ½ -inch pieces.
Peel and dice the onion.
Roughly chop the garlic cloves.
Rinse and roughly chop the parsley.
On a separate cutting board, rinse the chicken and cut into ½-inch strips.
Cook the Rice
Combine the rice and ¾ cups of water in a medium-sized pot and bring to a boil.
Cover with a lid, reduce heat to a low simmer, and cook for 12-15 minutes.
Remove from heat and keep covered until ready to serve.
Add salt and pepper to taste.
Fluff rice with a fork before plating.
Cook the Chicken
While rice is cooking, season the chicken with a pinch of salt and pepper.
Heat a medium-sized pan and 2 Tsp. olive oil over medium-high heat.
When pan and oil are hot, add chicken and cook for 6-8 minutes, or until chicken is beginning to brown and white throughout.
Remove chicken from pan, cover, and reserve.
Prepare the Jambalaya
In the same pan, sauté 1 Tbsp. olive oil and the garlic and onion over medium-high heat for 2-3 minutes.
Add the celery, bell pepper, 1 cup hot water, Cajun seasoning, bouillon cubes (crumble the cubes with your hands while adding), diced tomatoes with juice from the can, and cooked chicken. Reduce heat to medium-low and cook for 10-15 minutes, or until sauce begins to reduce and thicken, stirring occasionally.
Salt and pepper to taste.
Plate the Dish
Compose a pile of rice in the middle of the plate.
Top rice with the Jambalaya, ensuring an equal amount of chicken and vegetables per serving.
Garnish with chopped parsley and a crack of black pepper.
