Chicken and Sausage Jambalaya the Editors of Publications International, Ltd.
Makes 6 servings
|6||sheets (15X12 inches) heavy-duty foil, lightly sprayed with nonstick cooking spray|
|2||cups uncooked instant rice|
|12||ounces chicken breasts, cut into thin strips|
|12||ounces Italian sausage, casings removed, cut into 1/2-inch slices|
|1||can (28 ounces) diced tomatoes, drained|
|1||can (8 ounces) tomato sauce|
|1||green bell pepper, finely diced|
|1||medium onion, chopped|
|1||teaspoon dried thyme|
|1/2||teaspoon black pepper|
|1/8||to 1/4 teaspoon ground red pepper|
- Preheat oven to 450°F.
- Place 1/3 cup rice in center of one sheet of foil. Divide chicken strips into six equal portions. Arrange 5 to 6 chicken strips on foil to enclose. Top with remainder of one portion of chicken. Top rice with 1/6 of sausage.
- Combine tomatoes, tomato sauce, bell pepper, onion, thyme, salt, black pepper and red pepper in medium bowl. Place 1/2 cup sauce mixture over sausage and rice.
- Place 3 ice cubes on rice mixture. Double fold sides and ends of foil to seal packet, leaving head space for heat circulation. Repeat with remaining rice, chicken, sausage, sauce mixture and ice cubes to make 5 more packets. Place bags 1 inch apart on baking sheets.
- Bake 20 to 22 minutes or until chicken and sausage are cooked through. Let stand 10 minutes. Open packets and place on individual serving plates.
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