Chicken Jambalaya

  • Yield servings


Cooking spray
1 cup fat-free, low-sodium chicken broth
1 cup dry white wine (regular or nonalcoholic)
1 large onion, chopped
1 medium green bell pepper, chopped
2 medium ribs of celery, chopped
1/4 cup snipped fresh parsley
1/2 teaspoon dried basil, crumbled
1/2 teaspoon dried thyme, crumbled
1 large dried bay leaf
1/4 teaspoon red hot-pepper sauce
1 (14.5-ounce) can no-salt-added diced tomatoes, undrained
1 cup uncooked rice
1/2 cup cubed lower-sodium, low-fat ham
4 boneless, skinless chicken breast halves (about 4 ounces each), all visible fat discarded


  1. Preheat the oven to 350 F. Lightly spray a 13 x 9 x 2-inch glass baking dish or 2-quart glass casserole dish with cooking spray.
  2. In a medium saucepan, stir together the broth, wine, onion, bell pepper, celery, parsley, basil, thyme, bay leaf, and hot-pepper sauce. Bring to a boil over medium-high heat, stirring occasionally. Remove from the heat. In the baking dish, stir together the tomatoes with liquid, rice, and ham. Place the chicken on top. Pour the hot broth mixture over all.
  3. Bake, covered, for 45 to 55 minutes, or until the chicken is no longer pink in the center and the rice is tender. Discard the bay leaf.

Reprinted from  The New American Heart Association Cookbook, 8th Edition by American Heart Association. Copyright © 2010 by American Heart Association. Published by Clarkson Potter, a division of Random House, Inc.



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