Cajun Chicken Jambalaya with Veggies

CAJUN CHICKEN JAMBALAYA

6 boneless skinless chicken thigh cutlets 1/2 tsp salt 3 tbs vegetable oil 1 large green pepper, chopped 6 scallions, chopped 1 celery stalk, chopped 1 cup long grain white rice 3 oz Canadian bacon, diced 1 cup medium salsa 14 oz can chicken broth

Cut chicken into chunks. Sprinkle with salt. In skillet, heat oil. Cook chicken 8 min. or until golden brown. Remove chicken from skillet. In same skillet, cook green pepper, 3/4 of scallions and celery 5 min. or until pepper is tender. Add rice to skillet and cook 1 min. Return chicken to skillet. Stir in bacon, salsa and broth. Bring to a boil, reduce heat, cover and simmer 25 min. or until rice has absorbed liquid and juices of chicken run clear. TO SERVE---Remove from heat, let stand 5 min. Sprinkle with remaining scallions. Serve in bowls. MAKES 4 SERVINGS OF CAJUN CHICKEN JAMBALAYA.*

Contributed by :

 * Catsrecipes Y-Group