Recipe: Chicken and Rice Skillet

CHICKEN AND RICE SKILLET
Rec.food.recipes/Eastman/1994

1 pound skinned and boned chicken breasts or thighs cut into strips 1/2 inch wide
1/2 teaspoon each salt and black pepper
1 Tablespoon olive oil
8 ounces sweet or spicy Italian sausage or Chorizo sliced 1/4 inch thick
1 medium sized yellow onion, finely chopped (1 cup)
1 medium size sweet red pepper cored seeded and cut into strips 1/4 inch wide
2 cloves garlic, minced
1 cup long grain white rice
2 cups chicken stock
3 plum tomatoes chopped (1 cup)
1 teaspoon each ground cumin, and dried thyme, crumbled
1 cup frozen peas, thawed
8 black or green pitted olives, sliced

Sprinkle the chicken with 1/4 teaspoon each of the salt and black pepper. In a 12 inch nonstick skillet, heat the oil over moderate heat. Add the chicken breasts and, if desired, the sausage and saute stirring frequently, for 5 minutes, or until lightly browned. Transfer to a plate. Add the onion and red pepper to the skillet, sprinkle with the remaining 1/4 teaspoon each of salt and black pepper, and saute,stirring for 5 minutes or until softened. Add the garlic and rice and saute stirring for 1 minute. Add the stock, tomatoes, cumin and thyme and bring to a boil over high heat. Lower the heat and simmer, covered, for 15 minutes or until the rice is tender.

Add the peas, chicken, sausage and olives, if using to the skillet and mix well. Simmer for 5 minutes or until the peas are tender and the chicken and sausage are heated through. Serve with a green salad.
Serves 4.