This is a traditional Cajun dish in which rice is used to sop up the rich juices of the stew.
2 tsp canola oil
2 stalks celery, chopped
2 green bell peppers, seeded and diced
2 cloves garlic, minced
1 onion, chopped
1 lb boneless skinless chicken, cut into ½ inch cubes
2 tsp each dried thyme leaves and oregano
1 tsp chili powder
¼ tsp cayenne pepper (optional)
2 cups chicken stock (low fat, low sodium)
1 can (796ml) stewed tomatoes
1 can (540ml) red kidney beans, drained and rinsed
¾ cup brown rice
1 bay leaf
¼ cup chopped fresh flat leaf parsley
Makes 4 servings.
Turkey Option: You can use boneless skinless turkey for the chicken.
Seafood Addition: Add 8 oz of small raw shrimp, peeled and deveined during the last 10 minutes of cooking.