Chicken & Rice Skillet
Yield
4 servingsPrep
20 minCook
35 minReady
55 minIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | pound |
chicken breasts
or thighs, skinned and boned, cut into strips 1/2 inch wide |
|
| ½ | teaspoon |
salt
|
|
| ½ | teaspoon |
black pepper
|
|
| 1 | tablespoon |
olive oil
|
|
| 8 | ounces |
hot italian sausages
or sweet, or chorizo, sliced 1/4 inch thick |
|
| 1 | each |
yellow onion
finely chopped, about 1 cup |
*
|
| 1 | each |
sweet red bell peppers
cored, seeded and cut into strips 1/4 inch wide |
|
| 2 | cloves |
garlic
peeled and minced |
|
| 1 | cup |
long grain rice
white |
|
| 2 | cups |
chicken broth
|
|
| 3 | each |
italian plum (roma) tomatoes
chopped |
|
| 1 | teaspoon |
cumin
ground |
|
| 1 | teaspoon |
thyme
crumbled, dried |
*
|
| 1 | cup |
green peas
frozen, thawed |
|
| 8 | each |
black olives
or green, pitted, sliced |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 453.6 | g |
chicken breasts
or thighs, skinned and boned, cut into strips 1/2 inch wide |
|
| 2.5 | ml |
salt
|
|
| 2.5 | ml |
black pepper
|
|
| 15 | ml |
olive oil
|
|
| 231.2 | ml/g |
hot italian sausages
or sweet, or chorizo, sliced 1/4 inch thick |
|
| 1 | each |
yellow onion
finely chopped, about 1 cup |
*
|
| 1 | each |
sweet red bell peppers
cored, seeded and cut into strips 1/4 inch wide |
|
| 2 | cloves |
garlic
peeled and minced |
|
| 237 | ml |
long grain rice
white |
|
| 473 | ml |
chicken broth
|
|
| 3 | each |
italian plum (roma) tomatoes
chopped |
|
| 5 | ml |
cumin
ground |
|
| 5 | ml |
thyme
crumbled, dried |
*
|
| 237 | ml |
green peas
frozen, thawed |
|
| 8 | each |
black olives
or green, pitted, sliced |
*
|
Directions
Sprinkle the chicken with ¼ teaspoon each of the salt and black pepper.
In a 12 inch nonstick skillet, heat the oil over moderate heat.
Add the chicken breasts and, if desired, the sausage and sauté stirring frequently, for 5 minutes, or until lightly browned.
Transfer to a plate.
Add the onion and red pepper to the skillet, sprinkle with the sauté, stirring for 5 minutes or until softened.
Add the garlic and rice and sauté stirring for 1 minute.
Add the stock, tomatoes, cumin and thyme and bring to a boil over high heat.
Lower the heat and simmer, covered, for 15 minutes or until the rice is tender.
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.
Serve with a green salad.
