DPI Recipe

Print Recipe || View All Recipes

Quick Chicken Jambalaya


8 boneless, skinless chicken thighs, cut in bite-size pieces
1/4 teaspoon garlic salt
1 tablespoon vegetable oil
2 1/2 cups 8-vegetable juice
1 bag (16 oz) frozen pepper stir-fry mix
1/2 cup diced cooked ham
1 teaspoon hot pepper sauce
1 3/4 cups quick cooking rice, uncooked


Sprinkle garlic salt over chicken. In large nonstick frypan, place oil and heat to medium-high temperature. Add chicken and cook, stirring occasionally, 8 minutes or until chicken is lightly browned. Add vegetable juice, pepper stir-fry mix, ham, and hot pepper sauce. Heat to boiling; cover and cook over medium heat 4 minutes. Stir in rice; heat to boiling. Cover, remove pan from heat and let stand 5 minutes or until rice and vegetables are tender and liquid is absorbed.

Nutritional Information:

Servings: 4
Calories: 444
Protein: 36 g
Total Fat: 10.6 g
Saturated Fat: 2.9 g
Cholesterol: 123 mg
Sodium: 817 mg
Carbohydrates: 43 g

Print Recipe || View All Recipes