Chicken Teriyaki Jambalaya

Ingredients

• ½ lb chicken thighs, cut into medium chunks
• ¼ lb ground pork or ground beef
• 3 tsp salt
• 2 tsp black pepper
• 2 tsp garlic powder
• 2 tsp MSG
• 3 tbs teriyaki sauce
• 2 tbs hot sauce
• 1 large yellow onion, chopped
• 1 bell pepper, chopped
• 1 stalk celery, chopped
• 4 cloves garlic, minced
• 1 bunch green onions, chopped
• 2 tbs parsley
• 1 tbs Better than Bouillon vegetable base
• 1 head broccoli
• 2 C parboiled rice
• 3 C water

Directions

1. Prep Broccoli: Steam broccoli florets 3 minutes in 3 C water with vegetable base; reserve broccoli and broth.
2. Marinate Meats:
   • Toss chicken with salt, black pepper, MSG, teriyaki sauce, and hot sauce; marinate 30 minutes.
   • Season ground pork with remaining seasonings; marinate 30 minutes.
3. Brown Meats: Heat 2 tbs oil in a very hot cast-iron skillet. Sear chicken until browned; remove. Brown ground pork; drain and combine with chicken.
4. Cook Veggies: Add onion, celery, bell pepper, garlic, and green onions to the skillet; sauté until browned and deglazed.
5. Combine: Return meats to the skillet. Stir in rice and parsley to coat.
6. Simmer: Add chicken stock, bring to a boil, then cover and cook on lowest heat 15 minutes.
7. Finish: Add steamed broccoli

Chef's Notes

• The ground pork or beef is optional and can be omitted if you don't have it on hand.
• You can also use regular long-grain rice if you don't have parboiled rice on hand.

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