Go Back
Print

CHICKEN AND RICE SKILLET

Course Main dishes, Poultry

Ingredients

  • 1 lb chicken breast or thighs, cut into strips
  • 1/2 tsp salt & pepper
  • 1 tbs olive oil
  • 8 oz Italian sausage
  • 1 medium onion chopped
  • 1 medium sweet red pepper cut in strips
  • 2 cloves garlic minced
  • 1 cup rice long-grain white
  • 2 cups chicken stock
  • 3 plum tomatoes chopped
  • 1 tsp cumin
  • 1 tsp thyme
  • 1 cup frozen peas thawed
  • 8 olives sliced

Instructions

  • Sprinkle chicken with 1/4 teaspoon salt and pepper. Heat olive oil in electric skillet and add chicken and sausage, cook until light brown at 350 degrees. Transfer to plate. Sauté onions, peppers and add salt and pepper (1/4 tsp. each). Cook until soft. Add garlic and rice, sauté for 1 minute. Add stock, tomatoes, cumin and thyme. Bring to a boil on high heat. Lower heat to 250 degrees and cover. Let simmer 15 minutes until rice is tender. Add the peas, chicken and sausage and olives, mix well. Simmer 5 minutes at 200 degrees. until peas and meat are heated.