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Low Oxalate Chicken Jambalaya

Course Dinner
Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Servings 4 -6
Author Chef Matt

Ingredients

Chicken

  • 1.5 lbs of chicken breasts
  • 1 teaspoon of High Quality Garlic Salt
  • 1 teaspoon of Chili Powder
  • 1 teaspoon of Montreal steak spice
  • salt and pepper to taste
  • 2 Tablespoons of Olive Oil

Jambalaya

  • 2 cups of White or Wild Rice
  • 4 cups of chicken stock
  • 1 red pepper 1/4" dice
  • 1/4 white onion 1/4" dice
  • 1/2 cup of green peas
  • 1 teaspoon of Chipotle Powder
  • 1 teaspoon of dried basil
  • 1 teaspoon of chili powder
  • 1 cup of Canned Chopped Tomatoes Organic
  • 2 cups of Organic Tomato Sauce
  • 2 Tablespoons of Olive Oil
  • Salt and pepper to taste

Instructions

  1. Cook the rice according to the instructions on the box. Use the chicken stock in place of water.
  2. Heat up on high heat a large saute pan with the 2 Tablespoons of olive oil.
  3. Season the chicken breasts well with the spices and sear in the pan until golden brown.
  4. Add in the peppers, onions, and the jambalaya spices to the pan and put into a 375 degree F oven and cook until the chicken is cooked to 165 degrees F.
  5. Take the chicken out of the pan and set aside. Keep warm.
  6. Make sure the spices are well cooked out and then add in the chopped tomatoes, tomato sauce, and peas and let come to a simmer.
  7. Add in cooked rice and mix together well. Serve on plates with slices of chicken on top.