Jambalaya, the comforting soul food of Louisianians! There are as many versions of this tasty dish as there are Louisiana cooks, this one lacks the often used andouille sausage...but it certainly doesn't lack in flavor.

Chicken Jambalaya

2 tablespoons olive oil

4 cloves garlic, minced
1 medium onion, chopped
1 medium red bell pepper, chopped

1 cup long-grain rice
1 cup white wine

4 boneless, skinless chicken breast halves, poached and cubed

8 medium uncooked shrimp, peeled and deveined

2 cups low-salt chicken broth
1 pound very ripe plum tomatoes, chopped
1 (10-ounce) package frozen artichoke hearts, thawed
1/4 teaspoon crushed red pepper flakes
1/2 teaspoon salt
1/4 teaspoon freshly ground pepper
2 tablespoons fresh Italian parsley, chopped
1 lemon, cut into wedges

1. Preheat oven to 375°F (190°C).
2. Warm oil over medium heat in heavy 4-quart, oven-proof casserole pot with cover. Add garlic, onion and red pepper; saute for 5 minutes, or until onion just begins to brown. Reduce heat to medium; stir in rice and cook for 2 minutes, stirring constantly. Add wine and bring to simmer over high heat. Cook until almost all liquid has evaporated.
3. Stir in chicken, shrimp and chicken broth. Add tomatoes, artichokes, red pepper flakes, salt and pepper. Bring to simmer; cover pot and bake for 30 minutes, or until rice is tender. Transfer to serving bowls; sprinkle with parsley, garnish with lemon wedges and serve.

Makes 4 servings.

Recipe provided courtesy of the National Chicken Council. Used with permission.