Chicken And Rice Skillet
|Boneless skinless chicken breast/Skinned boned chicken thighs||1 Pound|
|Black pepper||1⁄2 Teaspoon|
|Olive oil||1 Tablespoon|
|Italian sausage/Chorizo||8 Ounce, sliced 1/4 inch thick (Sweet Or Spicy)|
|Yellow onion||1 Medium, finely chopped|
|Sweet red pepper||1 Medium, cored, seeded, and cut into strips 1/4 inch wide|
|Garlic||2 Clove (10 gm), minced|
|Long grain white rice||1 Cup (16 tbs)|
|Chicken stock/Low-sodium chicken broth||2 Cup (32 tbs)|
|Plum tomatoes||3 , chopped|
|Ground cumin||1 Teaspoon|
|Dried thyme||1 Teaspoon, crumbled|
|Frozen peas||1 Cup (16 tbs), thawed|
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.