By GOURMETKOSHERCOOKING.COMCHICKEN WITH OLIVES, RED WINE, PRUNES & POMEGRANATES (photo credit: MCT)CHICKEN JAMBALAYA¼ cup olive oil1 pound boneless, skinless chicken breast halves coarse salt and freshly ground pepper3 celery stalks, finely chopped1 medium onion, finely chopped1 green bell pepper, finely chopped1 pound chicken hot dogs ,cut into ½-inch pieces2 garlic cloves, minced2 cups homemade or store-bought chicken stock¾ teaspoon Old Bay seasoning1 (14 ounce) can crushed tomatoes with juice1 cup long-grain rice1. Heat oil in a Dutch oven over medium-high heat. Season chicken with salt and pepper. Cook until golden brown about 5 minutes per side cut into ¾-inch pieces set aside.2. Add vegetables to pot. Cook, stirring, 5 minutes. Add hotdogs, cook 3 minutes. Add garlic, cook 1 minute.3. Stir in stock, old bay, tomatoes, and ½ cup water, bring to a boil. Add rice and chicken. Reduce heat simmer 5 minutes.4. Cover, remove from heat. Let stand until rice is tender and liquid is mostly absorbed 30 to 35 minutes. Season with salt and pepper.
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