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Title: Bunker'S Island Pub & Eatery Caribbean Jambalaya
Yield: 1

Ingredients

    1/4 c  butter or margarine
      1 c  onion; chopped
      1 lg red or green sweet pepper;
           -chopped
      3    cloves garlic; minced
      2    tomatoes; chopped
      2 tb curry powder
    1/2 ts salt
    1/2 ts pepper
    1/8 ts dried thyme; crushed
  1 1/2 lb boneless skinless chicken
           -breasts a; nd/or
      1    ; thighs
      1 c  cooked ham; coarsely chopped
  1 1/2 c  long grain rice*; uncooked
  2 1/2 c  water
      1 cn dark red kidney beans; 15oz
           -drained rinsed
      1 cn reduced fat coconut milk;
           -14oz

Instructions

In a 4-quart Dutch oven or large pot, heat butter or margarine till
sizzling. Add onion, sweet pepper and garlic and cook till onion is
tender, but not brown. Stir in tomatoes; cook for 1 minute. Add curry
powder, salt, pepper and thyme; stir till combined. Rinse chicken; pat
dry. Cut into bite-size pieces. Add to vegetable mixture with ham. Stir
in rice till well combined. Stir in water, beans and coconut milk. Bring
to boiling; reduce heat. Cover and simmer for 20 minutes or till chicken
is done and rice is tender. Makes 8 to 10 servings.

Nutrition facts per serving (10): 316 cal., 10 g. fat, 34 g. carbo., 56
mg. chol. And 461 mg. sodium.

*Note: Usually, this recipe is made with converted rice. If using
converted rice, you may need to increase the water to a total of 2 3/4 to
3 cups.

Converted by MC_Buster.

Per serving: 822 Calories (kcal); 63g Total Fat; (66% calories from fat);
30g Protein; 40g Carbohydrate; 201mg Cholesterol; 3365mg Sodium
Food Exchanges: 1/2 Grain(Starch); 3 1/2 Lean Meat; 5 Vegetable; 0 Fruit;
10 1/2 Fat; 0 Other Carbohydrates

Recipe by: Midwest Living Magazine

Converted by MM_Buster v2.0n.

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