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
Creole Skillet Dinner
Creole Skillet Dinner
Prep Time
15 min
Cook Time
30 min
Yield
8 servings
Ingredients
- 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
Directions
- 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 until rice is tender, about 20 minutes. Discard bay leaf.
- In a skillet over medium-high heat, saute the next 7 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 another skillet, cook and stir chicken in lemon juice over medium-high heat until no longer pink. Add to rice mixture; toss. Top with almonds.
Nutrition Facts
1-1/4 cups: 491 calories, 10g fat (3g saturated fat), 52mg cholesterol, 1131mg sodium, 75g carbohydrate (6g sugars, 5g fiber), 26g protein.
