Creole Skillet Dinner Recipe
Ingredients
4 cups chicken broth
2-1/2 cups uncooked long grain rice
1 cup chopped red onion
3 garlic cloves, minced, divided
1-1/4 teaspoons chili powder
1 teaspoon salt
1/2 teaspoon ground turmeric
1/4 teaspoon pepper
1 bay leaf
1 sweet red pepper, julienned
1 green pepper, julienned
2 green onions, sliced
1 teaspoon chopped fresh parsley
1/2 teaspoon dried basil
1/2 teaspoon dried thyme
1/4 teaspoon hot pepper sauce
2 tablespoons butter or margarine
1 cup sliced fresh mushrooms
1 medium tomato, chopped
1 cup frozen peas
1 pound boneless skinless chicken breasts, thinly sliced
2 tablespoons lemon juice
1/3 cup sliced almonds, toasted
Directions
In a saucepan, bring broth, rice, onion, 1 teaspoon garlic, chili powder, salt, turmeric, pepper and bay leaf to a boil.
Reduce heat; cover and simmer 20 minutes or until rice is tender.
Discard bay leaf.
In a skillet over medium-high heat, saute the next seven ingredients and remaining garlic in butter for 2 minutes.
Add mushrooms; cook until peppers are crisp-tender.
Add tomato and peas; heat through.
Remove from the heat.
Add rice; keep warm.
Over medium-high heat, cook and stir chicken in lemon juice until chicken juices run clear.
Add to rice mixture; toss.
Top with almonds.
Reduce heat; cover and simmer 20 minutes or until rice is tender.
Discard bay leaf.
In a skillet over medium-high heat, saute the next seven ingredients and remaining garlic in butter for 2 minutes.
Add mushrooms; cook until peppers are crisp-tender.
Add tomato and peas; heat through.
Remove from the heat.
Add rice; keep warm.
Over medium-high heat, cook and stir chicken in lemon juice until chicken juices run clear.
Add to rice mixture; toss.
Top with almonds.
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