CHICKEN AND SHRIMP SKILLET RICE RECIPE
Combine
one-dish cooking with a flavorful rice dinner recipe. This recipe is hearty
chicken and shrimp combination mixes in Southern staples, like okra and plum
tomatoes, for a flavorful meal in just one pan. Try it!
Hands-on
Time : 20 mins
Total
Time :
1 hour 20 mins
Servings : 6
INGREDIENTS
·
1
cup uncooked long-grain white rice
·
2
cups reduced-sodium chicken broth
·
3
fresh thyme sprigs
·
1
pound boneless, skinless chicken thighs, cut into 1-inch pieces
·
2
1/2 teaspoons kosher salt, divided
·
1
teaspoon freshly ground black pepper, divided
·
2
tablespoons olive oil
·
1
small yellow onion, chopped (about 3/4 cup)
·
1
green pepper, chopped (about 1 cup)
·
2
garlic cloves, chopped
·
cup
frozen sliced okra, thawed
·
1/2
pound medium-size raw shrimp, peeled and deveined
·
1/4
teaspoon ground red pepper
·
3
plum tomatoes, chopped
·
2
green onions (green parts only), sliced
INSTRUCTIONS
1.
Cook
rice according to package directions, substituting chicken broth for water and
adding fresh thyme sprigs to broth. Spread cooked rice in a thin layer on a
baking sheet; discard thyme sprigs. Cool completely (about 30 minutes).
2.
Meanwhile,
toss together chicken pieces, 2 tsp. kosher salt, and 1/2 tsp. black pepper.
Cook chicken in hot oil in a large skillet over medium heat, stirring
occasionally, 4 to 5 minutes or until lightly browned. Add yellow onion, green
pepper, and garlic, and cook, stirring often, 5 minutes or until onion is
tender. Increase heat to high.
3.
Stir
in okra, rice, shrimp, red pepper, and remaining salt and black pepper, and
cook, stirring constantly, 4 to 5 minutes or until shrimp are pink and rice is
thoroughly heated. Stir in tomatoes, and cook 5 minutes or until tomatoes are
thoroughly heated. Remove from heat, and sprinkle with sliced green onions.
Serve immediately.
Chef's Notes
We
tested with Swanson Natural Goodness 33% Less Sodium Chicken Broth.
Recipe
from southernliving.com
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