Cajun Chicken Jambalaya

• 6 fresh boneless, skinless chicken thigh cutlets
• 1/2 tsp. salt
• 3 Tbsp. vegetables oil
• 1 large green pepper, chopped
• 6 scallions, chopped
• 1 celery stalk, chopped
• 1 cup long grain white rice
• 1 (6 oz.) pkg. Canadian bacon, diced
• 1 cup salsa
• 1 (14 oz.) can chicken broth

1. Cut chicken into 1-inch chunks.
2. Sprinkle with salt.
3. In a large non-stick skillet, heat oil to medium high.
4. Cook chicken 8 minutes or until golden brown.
5. Remove chicken
6. from skillet.
7. In same skillet, cook green peppers, 3/4 of scallions and celery for 5 minutes or until pepper is crisp-tender.
8. Add rice to skillet and cook stirring, 1 minute.
9. Return chicken to skillet.
10. Stir in bacon, salsa and broth.
11. Bring to a boil; reduce heat to low. Cover and simmer for 25 minutes or until rice has absorbed liquid and internal juices of chicken runs clear. (Meat thermometer should read 180 degrees in thickest part of chicken.)

fresh boneless, salt, vegetables oil, green pepper, scallions, celery stalk, long grain white rice, canadian bacon, salsa, chicken broth

Taken from www.cookbooks.com/Recipe-Details.aspx?id=7937 (may not work)