Fox's Chicken Jambalaya

This recipe came to us from a descendant of the first Spanish explorer whose ship capsized off the coast of Douglas, Michigan in the year 1837, looking for a secret stash of Saffron that was said to be harvested by the local Pokagon band of the Potawatomi Indian Tribe (like they ever found the fountain of youth either). Being the only survivor, the Pokagon's accepted her into the tribe and to this day this recipe has been handed down through her family.

2 tp. olive oil
One-half cup chopped onio
n One-half cup chopped celery
One-half cup chopped green pepper
2 cloves garlic, minced
1 whole skinless chicken breast, cut up into half-inch pieces
1 cup uncooked brown rice
1-cup water
One-half tp. ground black pepper
1 Tb. chili powder
1 can (14.5 oz.) low-sodium chicken broth
1 can (10 oz.) Rotel mild diced tomatoes & green chilies, undrained

Heat oil in a large pan; add next 5 ingredients (through chicken) and sauté 10 minutes or until chicken is cooked. Add rice and rest of ingredients; bring to a boil. Cover, reduce heat, and simmer 40 minutes or until rice is tender. Serves 4-6.




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