1 pkg. boneless, skinless thighs (about 1 lb.)
1 c. green bell pepper, chopped
1 c. white onion, chopped
1 c. celery, sliced
2 tbsp. butter
28 oz. can whole peeled tomatoes
1 bay leaf
1 c. uncooked white rice
3/4 c. water
1 tsp. poultry seasoning
1/4 tsp. red cayenne pepper
3 chicken bouillon cubes
2 clove garlic, minced
1/4 tsp. ground black pepper

Saute bell pepper, onion and celery in butter in electric skillet until tender, but not brown. Cut chicken thighs into bite-sized pieces and add to contents of skillet along with rice, water, cayenne pepper, poultry seasoning, bay leaf and bouillon cubes, minced garlic and black pepper. Bring to boil; stir, making sure all rice grains are pressed into the liquid. Reduce heat, cover and simmer stirring occasionally. Cook until rice is tender and liquid is absorbed, about 20 more minutes. On low heat, let jambalaya sit uncovered to dry for a little while before serving.