Jambalaya II

Description
Makes 6 servings.

Ingredients

 * 2 pounds boneless skinless Chicken, cut into 1/2-inch pieces
 * salt, ground black pepper, and paprika
 * 1 tablespoon vegetable oil
 * 2 cups sliced celery
 * 2 cups thinly sliced green onions
 * 1 medium-size green bell pepper
 * 1 cup uncooked rice
 * 2 cups boiling chicken broth
 * 1 teaspoon salt
 * 1 clove garlic, minced
 * 1/4 teaspoon ground black pepper
 * 1/4 teaspoon ground red pepper

Directions
Season Chicken with salt, pepper and paprika. Heat oil in large ovenproof skillet with lid or Dutch oven. Cook Chicken uncovered, 3 to 5 minutes, stirring until brown on all sides.

Remove Chicken, set aside; keep warm.

Add celery, onions and green pepper to skillet; cook and stir 3 to 5 minutes or until tender. Stir in rice, broth, salt, garlic, black pepper and red pepper. Return Chicken to pan. Cover and bake at 375 degrees 30 minutes or until Chicken is tender. Fluff with fork. Serve with hot pepper sauce, if desired.