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Sausage 'n' Chicken Skillet Recipe

Sausage 'n' Chicken Skillet Recipe

Says Joanna Iovino of Commack, New York: “Chicken and rice was a staple at my parents' house, but the chicken never turned out quite right. I enjoy this recipe much more now that I use tasty skinless chicken and kielbasa.”
TOTAL TIME: Prep: 15 min. Cook: 40 min. YIELD:4 servings

Ingredients

  • 1/2 pound boneless skinless chicken breasts, cubed
  • 1/2 teaspoon dried thyme, divided
  • 1/4 teaspoon pepper, divided
  • 1-1/2 teaspoons canola oil
  • 1/4 pound smoked turkey kielbasa, cut into 1/4-inch slices
  • 1 small onion, finely chopped
  • 1 small green pepper, finely chopped
  • 2 garlic cloves, minced
  • 2 cups water
  • 1 cup uncooked long grain rice
  • 1/2 teaspoon reduced-sodium chicken bouillon granules
  • 1/2 teaspoon hot pepper sauce

Directions

  • 1. Sprinkle chicken with 1/4 teaspoon thyme and 1/8 teaspoon pepper. In a large nonstick skillet, saute chicken in oil until no longer pink. Remove and keep warm.
  • 2. In the same skillet, saute the kielbasa, onion and green pepper until vegetables are tender. Add garlic; cook 1 minute longer. Stir in the water, rice, bouillon, hot pepper sauce, and remaining thyme and pepper. Bring to a boil. Reduce heat; cover and simmer for 18-20 minutes or until liquid is absorbed and rice is tender.
  • 3. Return chicken to the pan; heat through. Yield: 4 servings.

Nutritional Facts

1-1/4 cup: 296 calories, 5g fat (1g saturated fat), 49mg cholesterol, 352mg sodium, 41g carbohydrate (2g sugars, 1g fiber), 20g protein Diabetic Exchanges: 2 starch, 2 lean meat, 0 fat.

Reviews for Sausage 'n' Chicken Skillet

Sort By :
MY REVIEW
MinMinWI2 147133
Reviewed Apr. 28, 2014

"Serve with a slice of lime and squeeze over hot meal for a flavor twist - quite yummy..."

MY REVIEW
cdnvr 96017
Reviewed Mar. 12, 2013

"We really like this simple recipe. I always add a bit more kielbasa sausage than the recipe calls for, but, follow the recipe otherwise. Good, simple food."

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Wine Pairings

Full-Bodied White Wine

Enjoy this recipe with a full-bodied white wine such as Chardonnay or Viognier.