Chicken and Vegetable Jambalaya

2 whole chicken breasts
2 tablespoons vegetable oil
1 cup carrots, diced
1 cup green beans, snapped
1 small onion, chopped
One 10.5 ounce can chicken broth
One 10.5 ounce can water
1 envelope dry leek soup mix
1 cup rice, uncooked
1/4 teaspoon garlic powder
1/2 teaspoon white pepper
2 hard boiled eggs, chopped

Dice chicken into 1 inch pieces; brown in oil. When almost browned, add carrots, green beans and onion. Continue browning and stirring.

Meanwhile, in a 6-cup bowl, mix chicken broth, water, soup mix, rice, garlic powder and pepper Stir well and set aside.

When chicken and vegetables are brown add broth mixture and mix well. Simmer until bubbling. turn heat down to low cover and cook 30 minutes. Stir midway through cooking time. If too dry, add 1/2 cup water and cover.

Place diced eggs on top and serve.

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Cajun Country -- New Iberia, Louisiana