Recipe: Chicken Jambalaya

I got this recipe from a cookbook I used to have called The Monday to Friday Cookbook (the copy I had was even older than the one pictured in this Amazon link!). I have made a couple of slight modifications, but this is pretty much the exact recipe.  I've made this for many potlucks (you can keep it warm in a CrockPot) and it has always been well-received.

Chicken Jambalaya

• 1 large or 2 small onions, finely chopped
• 2 ribs celery, finely chopped
• 2 small red bell peppers, chopped
• 2 tablespoons vegetable oil
• 1/2 teaspoon dried thyme
• 1/2 teaspoon garlic powder
• 1/2 teaspoon cayenne pepper (this amount makes dish HOT – can lessen amount)
• 1 bay leaf
• 14 1/2 ounces stewed or diced tomatoes tomatoes
• 1 cup long grain white rice (or brown rice, or cracked wheat)
• 1/4 cup dry white wine or other liquid, such as chicken broth
• salt and freshly ground black pepper
• 1 pound skinless, boneless chicken or turkey breasts (I usually pre-cook these)
• 2 scallions (optional)

1. Preheat oven to 350 degrees.
2. Sauté onion, peppers, and celery in oil for one minute.  Cover and simmer on low heat until tender, about 8 – 10 minutes.
3. Add thyme, garlic powder, cayenne pepper, bay leaf, tomatoes, rice, and wine to sautéed items.  Bring to simmer and season to taste.  Transfer to casserole and bake for 20 minutes, 30 minutes if using brown rice.
4. While above is baking, cut chicken into 1/2-inch cubes and thinly slice scallions (if using). 
5. Stir chicken into casserole and bake covered until poultry is heated through, 10 – 20 minutes. You may need to cook slightly longer of using brown rice.
6. To serve, discard bay leaf and sprinkle casserole with scallions.  Serve right away or let stand covered up to 45 minutes.

~Mamie "When the going gets weird, the weird turn pro!" (Hunter S. Thompson)