Chicken, Sausage and Rice Skillet Dinner |
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Prep Time: 20 Minutes Cook Time: 45 Minutes |
Ready In: 65 Minutes Servings: 4 |
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Add a salad and you're done. Ingredients:
6 skinless chicken thighs |
1/2 teaspoon salt, divided (or more to taste) |
fresh ground black pepper |
2 teaspoons olive oil |
12 ounces kielbasa, cut into 1/2 inch slices (beef or turkey) |
1 small onion, chopped |
1 red bell pepper, chopped |
2 garlic cloves, chopped |
2 cups medium grain rice |
1/2 teaspoon dried thyme |
4 cups low sodium chicken broth |
1 medium tomato, chopped |
1/2 cup frozen peas |
Directions:
1. Preheat oven to 400 degrees.
2. Season the chicken with 1/4 teaspoon salt and pepper to taste.
3. Heat oil in a large ovenproof skillet or saute pan over medium high heat. Cook the chicken thighs for about 4-6 minutes on each side or until they are well browned and transfer to a plate.
4. Add the sausage to the pan and saute it until it is lightly browned, about 3 minutes. Using a slotted spoon, transfer to the plate with the chicken.
5. Lower the heat to medium and add the onion, pepper and garlic. (Note: Remove some of the residual grease if it's excessive.) Saute until the vegetables are softened, about 6 minutes. Add in the rice, thyme and remaining 1/4 teaspoon salt. Stir to coat the rice with the oil and cook for about 1 minute.
6. Stir in the broth and tomato and bring to a boil. Arrange the chicken and sausage in the pan and carefully transfer to the oven. Cook for 15 minutes and add in the peas. Cook for another 10 minutes or until the liquid has been absorbed and the chicken has cooked through. Let stand for 5 minutes before serving.
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