Chicken jambalaya

This is a nice one-pot dish for company because you can make it in advance. Makes 6 servings.

Ingredients

1 tablespoon olive oil
1 medium onion, chopped
2 to 3 garlic cloves, minced
3/4 pound of skinless, boneless chicken breast, cut into ¾ inch pieces
1 14-ounce can whole plum tomatoes in their juices
1 rib of celery, cut in 1/2 inch slices
1 small green bell pepper, chopped
1 scallion, chopped
1 tablespoon tomato paste
1 bay leaf
1 teaspoon dried thyme
1/4 teaspoon dried red pepper flakes
Pinch of ground cloves
1 cup of long-grain brown rice, cooked according to package directions

Directions

1. In a 3-quart Dutch oven, heat oil over medium heat.
2. Add onion and garlic. Sauté until onion is tender, about 4 minutes.
3. Add chicken and cook, stirring, until pieces are white on all sides.
4. Add tomatoes with liquid, breaking up with a spoon.
5. Mix in celery, bell pepper, scallion and tomato paste.
6. Stir in bay leaf, thyme, pepper flakes and cloves.
7. Bring to a boil, reduce heat and simmer until chicken is cooked and sauce has thickened, about 20 minutes.
8. Remove bay leaf. Stir rice into chicken mixture and heat through.

Nutrition information per serving

Serving size: 1 cup (211 grams)
Calories: 235 (37 from fat)
Fat: 4 grams (1 saturated fat, 0 trans fats)
Cholesterol: 48 milligrams
Protein: 19 grams
Sodium: 269 milligrams
Total carbohydrate: 15 grams (2 fiber, 3 sugars)