This dish serves up a kid-friendly play on Creole flavours. Children will love the sweetness of the red pepper paste.
3 boneless, skinless chicken breasts, (500 g), cut into chunks
1 tbsp olive oil
1 1/2 cups diced kielbasa
1 1/2 cups uncooked long-grain white rice
1 to 2 tsp chili powder
3 cups low-sodium chicken broth, or vegetable broth
1/2 cup roasted red pepper paste, or finely chopped roasted red peppers from a jar
1 sweet pepper, (any colour), seeded and chopped
1 small zucchini, diced
1/2 onion, diced
Preheat oven to 350°F (180°C). On stove, in deep 12 in (30 cm) diameter ovenproof frying pan, heat oil on medium low. Add chicken, sausage, rice and chili powder. Cook, stirring, until rice is evenly coated with olive oil and chili powder, and becomes fragrant, about 2 minutes.
Stir in broth and red pepper paste. Bring to a simmer. Remove from heat.
Stir in veggies. Cover with ovenproof lid or aluminum foil and bake on middle rack 30 minutes.
Makes 4-6 servings.
In a serving: 382 calories, 29.0 g protein, 9.4 g fat, 43.6 g carbohydrates
A few tips: Look for imported red pepper paste from eastern Europe called ajvar or ijvar. It adds sweetness without spiciness. The paste is often more economical than jars of whole roasted peppers. (But if you can’t find the paste, feel free to substitute finely chopped roasted red peppers.) If you prefer leaner sausages, use turkey kielbasa.
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