Jambalaya

2 lbs. boneless chicken (or 1 lb chicken & 1 lb hot italian sausage)
salt, pepper, paprika
3 Tblsp. vegetable oil
2 c. celery/green onions (including tips)
1 c. chopped green pepper (for variety try yellow and red peppers too)
1 c. uncooked rice (brown is healthiest)
2 c. boiling chicken broth
1/4 tsp. black pepper
1/4 tsp. chili powder (optional)
1/4 tsp. Worchestishire (optional)
couple drops of tobasco (optional)

Easiest if prepared in double boiler. Season chicken with salt,
pepper, paprika. Brown in oil. Remove and set aside. Add celery,
onions, peppers to pot and cook until tender. Stir in rice, broth,
seasonings. Return chicken to pan. Cover and simmer for approx.
20 minutes or until broth absorbed

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