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Chicken And Rice Skillet

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  Boneless skinless chicken breast/Skinned boned chicken thighs 1 Pound
  Salt 1⁄2 Teaspoon
  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.

Recipe Summary

Main Dish
Rice, Chicken

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Average: 4.1 (21 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 2486 Calories from Fat 865

% Daily Value*

Total Fat 96 g147.3%

Saturated Fat 29.6 g148%

Trans Fat 0.1 g

Cholesterol 456.5 mg152.2%

Sodium 3569.8 mg148.7%

Total Carbohydrates 220 g73.5%

Dietary Fiber 17.5 g70%

Sugars 23 g

Protein 177 g354.7%

Vitamin A 179.9% Vitamin C 357.2%

Calcium 30.4% Iron 115.2%

*Based on a 2000 Calorie diet

Chicken And Rice Skillet Recipe