Jambalaya II

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

 * 1) Season Chicken with salt, pepper and paprika.
 * 2) Heat oil in large ovenproof skillet with lid or Dutch oven.
 * 3) Cook Chicken uncovered, 3 to 5 minutes, stirring until brown on all sides.
 * 4) Remove Chicken, set aside; keep warm.
 * 5) Add celery, onions and green pepper to skillet; cook and stir 3 to 5 minutes or until tender.
 * 6) Stir in rice, broth, salt, garlic, black pepper and red pepper.
 * 7) Return Chicken to pan.
 * 8) Cover and bake at 375 degrees 30 minutes or until Chicken is tender.
 * 9) Fluff with fork. Serve with hot pepper sauce, if desired.