Chicken Teriyaki Jambalaya

Ingredients

• ½ lb chicken thighs, cut into medium chunks
• ¼ lb ground beef or ground pork
• 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 Uncle Ben's converted rice
• 3 C water

Directions

1. Cut broccoli into florets and steam for 3 minutes over 3 C water to which vegetable base has been added. Remove from heat and set aside, along with the vegetable broth.
2. Season the chicken with 2 tsp salt, 1 tsp black pepper, 1 tsp MSG, 1½ tbs teriyaki sauce, and 1 tbs hot sauce and allow to marinate for 30 minutes.
3. Season the ground beef with the remainder of the ingredients and allow to marinate for 30 minutes.
4. Heat 2 tbs of oil in a black iron skillet until very hot and smoking. Add the chicken and sear under medium-high heat until the outside is browned.
5. Remove to a separate dish and add the ground beef, browning it well.
6. Remove to the dish containing the chicken and add the onion, celery, bell pepper, garlic, and green onions. The vegetables will become brown as they deglaze the pan.
7. Once the vegetables are well sauteed, return the meats and add the rice and parsley, stirring to coat the mixture.
8. Add the chicken stock and bring to a boil
9. Once the chicken stock has boiled, reduce heat to the lowest setting and cover tightly. Cook covered for 15 minutes.
10. Remove the cover and add the steamed broccoli. Return the cover and cook for another 15 minutes.