How To make Chicken& Rice Skillet
1 lb Skinned and boned chicken
-breasts or thighs cut into -strips 1/2 inch wide. 1/2 ts Each salt and black pepper
1 tb Olive oil
8 oz Sweet or spicy Italian
-sausage or Chorizo sliced -1/4 inch thick 1 md Sized yellow onion, finely
-chopped (1 cup) 1 md Sweet red pepper cored
-seeded and cut into strips -1/4 inch wide 2 Cloves garlic, minced
1 c Long grain white rice
2 c Chicken stock
3 Plum tomatoes chopped
1 t Ground cumin,
1 t Dried thyme, crumbled
1 c Frozen peas, thawed
8 Black or green pitted olives
-, sliced.
1. Sprinkle the chicken with 1/4 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 saute stirring frequently, for 5 minutes, or until lightly browned. Transfer to 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. Lower the 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. Serve with a green salad. Serves 4.
How To make Chicken& Rice Skillet's Videos
Chicken Rice Skillet
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Chicken-and-Wild Rice Skillet Casserole | Southern Living
This filling one-dish chicken casserole recipe is a flavorful twist on a classic chicken and rice dinner. Held together by a tangy gravy flavored with country ham and mushrooms, this top-rated dish is perfect for cozy weekend dinners. Nutty wild rice helps to sop up all of the chicken gravy, and bright flat-leaf parsley gives some color. Garnish your chicken casserole with some toasted sliced almonds for texture.
Get the recipe for Chicken-and-Wild Rice Skillet Casserole:
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Authentic Spanish Chicken & Rice | One Skillet Chicken Thighs Recipe
Spanish Chicken Thighs & Rice INGREDIENTS???? Growing up in Spain, dishes like this were dinner staples in our home. And now, this quick and easy Spain chicken and rice skillet is something I cook on busy weeknights for my own family.
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Yield: 6 servings
3 tablespoons olive oil, divided
6 bone-in, skin-on chicken thighs
1 white onion, diced
1 red bell pepper, diced
2 cloves garlic, minced
Pinch of saffron threads or 1 teaspoon smoked paprika
1/2 teaspoon salt
1 bay leaf, optional
1 cup long-grain white rice
2 1/4 cups chicken broth
3/4 cup frozen peas
Cook time 45 minutes. Yields 6 servings.
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???? Chicken Dinner Ideas:
???? Chicken and Rice Soup:
???? Skillet Chicken and Potatoes:
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CHAPTERS:
0:00 Spanish Chicken and Rice
0:13 Which skillet
0:39 Sear the chicken
1:18 Flip then remove
1:39 Cook veggies in drippings
3:08 Seasoning the mixture
3:26 Which chicken to use
3:53 The bay leaf
4:31 Toast the rice
4:54 Add the liquid
5:12 Finish the chicken
5:28 Simmer
5:40 Add the peas
6:03 Serving the Spanish chicken
#MOMables
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Video Copyright MOMables® & Fuentes Media LLC,
Produced by Fuentes Media.
Mediterranean Chicken & Rice Skillet
Full Recipe:
Embark on a culinary journey to the Mediterranean with our Mediterranean Chicken & Rice Skillet recipe!
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#DellaRice #MediterraneanChickenRice #CoastalFlavors #TasteofMediterranean #SubscribeNow
Check Out Those Thighs! | Chicken & Mushroom Wild Rice Skillet Dinner
Easy one skillet chicken and mushroom wild rice dinner. Tender and juicy chicken thighs surrounded by creamy mushroom long grain and wild rice. The rice is like risotto! Full recipe below. Enjoy.
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Check Out Those Thighs! | Chicken & Mushroom Wild Rice Skillet Dinner
INGREDIENTS:
5-6 bone in skin on chicken thighs- cleaned and seasoned with salt & pepper
1 medium diced onion
2 stalks diced celery
1 8oz. packed diced mushrooms
3 cloves minced garlic
1 package long grain & wild rice mix
2 cups chicken broth
1 can cream of chicken
1/4 cup fresh chopped parsley
salt and black pepper
2-3 Tbsp. oil
In an oven proof skillet on medium high heat add oil and place chicken skin side
down. Season both sides with salt and pepper.
Cook for 3-4 minutes or until skin is golden brown and then flip.
Cook for an additional 1-2 minutes and then remove from the pan.
On med heat add onions and celery. Cook and stir for a couple minutes.
Add mushrooms. Cook and stir for another 3-4 minutes.
Add garlic, stir and cook for 30 seconds.
Add rice. Cook and stir for 1 minute.
Add broth and stir to incorporate.
Add seasoning packet, fresh parsley and any other herbs.
Add cream of chicken and stir to incorporate. Bring to simmer and turn off heat.
Place chicken skin side up and all the juices.
Cover tightly and bake at 400 degrees for 30 minutes.
Remove from oven and do not take off the lid. Let rest another 15 minutes.
Serve and enjoy.
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Keto Chicken and Rice Skillet
Keto Chicken and Rice Skillet
Find over 80 more keto recipes in my e-cookbook!
6 servings
2 Tablespoons avocado oil (My favorite brand on Amazon (affiliate link)
6 Boneless Skinless Chicken Thighs
4 ounces Chopped Mushrooms
2 Tablespoons dried onion flakes
1 Cup Beef or chicken Broth
1 Cup Heavy Cream
12 ounces cauliflower rice
Heat the avocado oil in a large skillet over medium high heat. Add the chicken thighs to the skillet, season with salt and pepper, and brown on both sides.. About 2 minutes per side.
Remove from the pan to a plate and set aside.
Reduce the skillet temperature to medium and add in the chopped mushrooms and dried onion. Cook the mushrooms for 5 minutes.
Add in the broth and scrape the bottom of the skillet to remove any brown bits.
Now add in the heavy cream and the cauliflower rice.
Bring to a boil, then reduce the heat to a simmer for 5 minutes to thicken.
Add the chicken back to the pan for about 5-8 minutes so the chicken can finish cooking. Serve
Nutrition per serving: 340 calories / 25g fat / 6g carbs / 2g fiber / 25g protein