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Prep Time: 15 Minutes Cook Time: 35 Minutes |
Ready In: 50 Minutes Servings: 6 |
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Recipe found in Quick & Easy Magazine. Total cost per serving is just under $1.00. To make this even more budget friendly, use only necessary amount of lemon peel and save the rest of the lemon for another recipe; use your own homemade chicken broth. Ingredients:
1 teaspoon vegetable oil |
6 small chicken thighs, skin and fat removed (1 1/2 lbs) |
1/4 teaspoon ground black pepper |
1 1/3 teaspoons salt |
1 medium onion, finely chopped |
1 medium green bell pepper, cut into 1-inch pieces |
1 lemon |
1 1/2 cups long grain white rice |
1 garlic clove, minced |
1/8 teaspoon cayenne pepper |
14 1/2 ounces chicken broth |
1 1/4 cups water |
10 ounces frozen peas |
1/3 cup pimento stuffed olive, drained and chopped |
Directions:
1. In a nonstick 12 skillet, warm oil over med heat until hot. Add chicken and sprinkle with black pepper and 1/4 t salt. Add onion and green pepper to skillet. Saute, turning chicken once and stirring vegetable mixture occasionally, until chicken is browned and vegetables are tender, about 10 minute.
2. Meanwhile use a vegetable peeler to remove a 3 strip of peel from the lemon. Cut lemon into wedges for garnish.
3. Stir lemon peel, rice, garlic, cayenne, broth, water and remaining 1/2 t salt into mixture in skillet and bring to a boil over high heat. Reduce heat to low; cover and simmer 20 minute.
4. Stir in frozen peas; cover and cook 5 minute Remove skillet from heat and stir in olives. Spoon into a serving dish and garnish with lemon wedges.
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