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Source: America's Favorite Food Associations

Chicken Jambalaya
Your family will think they are at Mardi Gras!
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Serves: 6-8
Prep Time: 10 minutes
Cook Time: 30 minutes
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4 chicken breasts, boneless, skinless, halves, poached and cubed
8 medium shrimp, uncooked, peeled and deveined
2 tablespoons olive oil
4 cloves garlic, minced
1 medium onion, chopped
1 medium red bell pepper, chopped
1 cup long grain rice
1 cup white wine
1 pound tomatoes, very ripe, chopped
1 package (10 ounces) artichoke hearts, thawed
1/4 teaspoon red pepper flakes, crushed
1/2 teaspoon salt
1/4 teaspoon ground pepper, freshly
2 tablespoons Italian parsley, fresh, chopped
1 lemon, cut in wedges




Preheat oven to 375 degrees.
Warm oil over medium heat in heavy 4-quart, oven-proof casserole pot with cover. Add garlic, onion and red pepper; saute for 5 minutes, or until onion just begins to brown. Reduce heat to medium; stir in rice and cook for 2 minutes, stirring constantly. Add wine and bring to simmer over high heat.Cook until almost all liquid has evaporated. Stir in chicken, shrimp and chicken broth. Add tomatoes, artichokes, red pepper flakes, salt and pepper. Bring to simmer; cover pot and bake for 30 minutes, or until rice is tender. Transfer to serving bowls; sprinkle with parsley, garnish with lemon wedges and serve.





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