Plant-Based Chicken Jambalaya

Ingredients:

• 1 package of Veggie Valley Chicken Pieces
• 2 tbsp olive oil
• 1 large onion, finely chopped
• 1 green bell pepper, diced
• 1 red bell pepper, diced
• 2 celery stalks, diced
• 3 garlic cloves, minced
• 1 can (14.5 oz) diced tomatoes
• 1 cup long-grain rice
• 2 cups vegetable broth
• 1 tsp smoked paprika
• 1 tsp dried thyme
• 1 tsp dried oregano
• 1/2 tsp cayenne pepper (optional)
• 1 tsp salt
• 1/2 tsp black pepper
• 1 bay leaf
• 2 green onions, chopped for garnish
• Fresh parsley, chopped for garnish

Instructions:

1. Sauté Veggie Chicken: In a large pot or Dutch oven, heat 1 tbsp of olive oil over medium-high heat. Add Veggie Valley Chicken Pieces and cook until golden brown. Remove from pot and set aside.
2. Sauté Vegetables: In the same pot, add the remaining olive oil. Add the onion, bell peppers, and celery. Sauté for 5-7 minutes until the vegetables are tender.
3. Add Garlic and Spices: Add minced garlic, smoked paprika, thyme, oregano, cayenne pepper (if using), salt, and black pepper. Cook for another 1-2 minutes until fragrant.
4. Add Tomatoes and Rice: Stir in the diced tomatoes (with their juice) and the rice. Cook for 2-3 minutes, allowing the rice to absorb some of the flavors.
5. Add Broth and Bay Leaf: Pour in the vegetable broth and add the bay leaf. Bring to a boil, then reduce the heat to low. Cover and simmer for 15-20 minutes, or until the rice is tender and the liquid is absorbed.
6. Combine and Cook Through: Remove the bay leaf. Return the sautéed Veggie Valley Chicken Pieces to the pot. Stir to combine and cook for an additional 5 minutes until everything is heated through.
7. Serve: Garnish with chopped green onions and fresh parsley. Serve hot.

Step-by-Step Guide:

• Step 1: In a large pot or Dutch oven, heat 1 tbsp of olive oil over medium-high heat. Add Veggie Valley Chicken Pieces and cook until golden brown. Remove from pot and set aside.
• Step 2: In the same pot, add the remaining olive oil. Add the onion, bell peppers, and celery. Sauté for 5-7 minutes until the vegetables are tender.
• Step 3: Add minced garlic, smoked paprika, thyme, oregano, cayenne pepper (if using), salt, and black pepper. Cook for another 1-2 minutes until fragrant.
• Step 4: Stir in the diced tomatoes (with their juice) and the rice. Cook for 2-3 minutes, allowing the rice to absorb some of the flavors.
• Step 5: Pour in the vegetable broth and add the bay leaf. Bring to a boil, then reduce the heat to low. Cover and simmer for 15-20 minutes, or until the rice is tender and the liquid is absorbed.
• Step 6: Remove the bay leaf. Return the sautéed Veggie Valley Chicken Pieces to the pot. Stir to combine and cook for an additional 5 minutes until everything is heated through.
• Step 7: Garnish with chopped green onions and fresh parsley. Serve hot.