While living in Canada, I sampled this colorful dish at a neighbor's. The following Christmas, I served it instead of my traditional turkey, and I received numerous compliments on it. I frequently substitute shrimp or sausage for the chicken...or add all three. -Bonnie Brann, Pasco, Washington
- 4 cups chicken broth
- 2-1/2 cups uncooked long grain rice
- 1 cup chopped red onion
- 3 garlic cloves, minced, divided
- 1-1/4 teaspoons chili powder
- 1 teaspoon salt
- 1/2 teaspoon ground turmeric
- 1/4 teaspoon pepper
- 1 bay leaf
- 1 medium sweet red pepper, julienned
- 1 medium green pepper, julienned
- 2 green onions, sliced
- 1 teaspoon chopped fresh parsley
- 1/2 teaspoon dried basil
- 1/2 teaspoon dried thyme
- 1/4 teaspoon hot pepper sauce
- 2 tablespoons butter
- 1 cup sliced fresh mushrooms
- 1 medium tomato, chopped
- 1 cup frozen peas
- 1 pound boneless skinless chicken breasts, thinly sliced
- 2 tablespoons lemon juice
- 1/3 cup sliced almonds, toasted
- In a saucepan, bring the broth, rice, onion, 1 teaspoon garlic, chili powder, salt, turmeric, pepper and bay leaf to a boil. Reduce heat; cover and simmer 20 minutes or until rice is tender. Discard bay leaf.
- In a skillet over medium-high heat, saute the next seven ingredients and remaining garlic in butter for 2 minutes. Add mushrooms; cook until peppers are crisp-tender. Add tomato and peas; heat through. Remove from the heat. Add rice; keep warm.
- In a skillet, cook and stir chicken in lemon juice over medium-high heat until no longer pink. Add to rice mixture; toss. Top with almonds. Yield: 6 servings.
Originally published as Creole Skillet Dinner in Taste of Home February/March 1996, p25
Full-Bodied White Wine
Enjoy this recipe with a full-bodied white wine such as Chardonnay or Viognier.
Reviews for Creole Skillet Dinner
Please Log In or Join to add a rating and review.
Click stars to rate
Any changes to your rating or review will appear where you originally posted your review