Chicken And Rice Skillet Recipe
Chicken And Rice Skillet made with this recipe looks nice in addition to tasting great! This compelling Chicken And Rice Skillet is the Main Dish of choice for a winning meal. If you have a lot of Chicken on hand then Chicken And Rice Skillet is the recipe you should opt for. Make this Chicken And Rice Skillet popular amongst your friends and let them know how good it tastes.
Ingredients
1 pound skinned and boned chicken breasts or thighs, cut into strips 1/2 inch wide
1/2 teaspoon each salt and black pepper
1 tablespoon olive oil
8 ounces sweet or spicy Italian sausage or chorizo, sliced 1/4 inch thick (optional)
1 medium-size yellow onion, finely chopped
1 medium-size sweet red pepper, cored, seeded, and cut into strips 1/4 inch wide
2 cloves garlic, minced
1 cup long-grain white rice
2 cups Chicken Stock or low-sodium chicken broth
3 plum tomatoes, chopped
1 teaspoon each ground cumin and dried thyme, crumbled
1 cup frozen peas, thawed
8 black or green pitted olives, sliced (optional)
Directions
1 Sprinkle the chicken with 1/4 teaspoon each of the salt and black pepper.
In a 12-inch nonstickskillet, heatthe oil over moderate heat.
Add the chicken breasts and, if desired, the sausage and saute, stirring frequently, for 5 minutes or until lightly browned.
Transferto a plate.
2 Add the onion and red pepper to the skillet, sprinkle with the remaining 1/4 teaspoon each of salt and black pepper, and saute, stirring, for 5 minutes or until softened.
Add the garlic and rice and saute, stirring, for 1 minute.
Add the stock, tomatoes, cumin, and thyme and bring to a boil over high heat.
Lowerthe heat and simmer, covered, for 15 minutes or until the rice is tender.
3 Add the peas, chicken, sausage, and olives, if using, to the skillet and mix well.
Simmer for 5 minutes or until the peas are tender and the chicken and sausage are heated through.
In a 12-inch nonstickskillet, heatthe oil over moderate heat.
Add the chicken breasts and, if desired, the sausage and saute, stirring frequently, for 5 minutes or until lightly browned.
Transferto a plate.
2 Add the onion and red pepper to the skillet, sprinkle with the remaining 1/4 teaspoon each of salt and black pepper, and saute, stirring, for 5 minutes or until softened.
Add the garlic and rice and saute, stirring, for 1 minute.
Add the stock, tomatoes, cumin, and thyme and bring to a boil over high heat.
Lowerthe heat and simmer, covered, for 15 minutes or until the rice is tender.
3 Add the peas, chicken, sausage, and olives, if using, to the skillet and mix well.
Simmer for 5 minutes or until the peas are tender and the chicken and sausage are heated through.
