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Prep Time: 20 Minutes Cook Time: 25 Minutes |
Ready In: 45 Minutes Servings: 6 |
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This is a nice alternative to traditional paella for those who don’t like seafood. Very quick and simple with most ingredients likely to be on-hand. Ingredients:
1 lb boneless skinless chicken, cubed |
1 lb kielbasa, cubed |
1 medium onion, diced |
1 tablespoon bottled garlic |
1 tomato, diced |
1 bell pepper, diced (any color preference) |
1/2 cup frozen peas |
3 cups chicken stock |
2 cups long-grain rice |
1 tablespoon olive oil |
1 teaspoon turmeric |
1 bay leaf |
salt & pepper |
Directions:
1. Preheat oven to 350.
2. Salt & pepper chicken.
3. In a large, oven proof skillet with a lid, heat oil and saute chicken till brown, but not cooked through.
4. Remove chicken from skillet.
5. Return skillet to heat and add kielbasa, onion, and bell pepper.
6. Saute till kielbasa is brown, and onion & bell pepper are soft.
7. Add diced tomato and return chicken to skillet.
8. Stir in chicken stock, rice, turmeric and bay leaf.
9. Bring to a boil.
10. Sprinkle peas over the top.
11. Cover the skillet and place in the oven.
12. Cook till liquid is absorbed and rice is cooked, approx 25 minutes.
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