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Get ready for a tasty trip! This Creole Skillet brings you the tastes of the Cajun South in a bowl! Loaded with tender chicken, lots of fresh veggies, and a big mound of fluffy rice, you'll be second-lining all around your kitchen! It's really just that good. So, grab your handkerchiefs and a fork, this Creole Skillet is about to bring some fun and tasty festivities straight to your kitchen!
Get ready for a tasty trip! This Creole Skillet brings you the tastes of the Cajun South in a bowl! Loaded with tender chicken, lots of fresh veggies, and a big mound of fluffy rice, you'll be second-lining all around your kitchen! It's really just that good. So, grab your handkerchiefs and a fork, this Creole Skillet is about to bring some fun and tasty festivities straight to your kitchen!
Ingredients
- 4 cups chicken broth
- 2 1/2 cups long-grain rice uncooked
- 1 cup red onion chopped
- 3 cloves garlic minced, divided
- 1 1/4 teaspoons chili powder
- 1 teaspoon salt
- 1/2 teaspoon ground turmeric
- 1/4 teaspoon pepper
- 1 bay leaf
- 2 tablespoons butter
- 1 medium sweet red pepper julienned
- 1 medium green pepper julienned
- 2 green onions sliced
- 1 teaspoon fresh parsley chopped
- 1/2 teaspoon dried basil
- 1/2 teaspoon dried thyme
- 1/4 teaspoon hot pepper sauce
- 1 cup fresh mushrooms sliced
- 1 medium tomato chopped
- 1 cup frozen peas
- 1 pound chicken breasts boneless and skinless, thinly sliced
- 2 tablespoons lemon juice
- 1/3 cup almonds sliced and toasted
Directions
- In a saucepan, bring the broth, the rice, the onion, 1 teaspoon of the garlic, the chili powder, the salt, the turmeric, the pepper, and the bay leaf to a boil.
- Reduce the heat, cover the saucepan, and simmer until the rice is tender, about 20 minutes.
- Discard the bay leaf.
- In a skillet over medium-high heat, melt the butter. Add the red pepper, the green pepper, the green onions, the parsley, the basil, the thyme, the hot pepper sauce, and the remaining garlic and sauté for 2 minutes.
- Add the mushrooms to the veggie mixture and cook until the peppers are crisp-tender.
- Add the tomato and the peas to the veggie mixture and cook until they are heated through.
- Transfer the skillet from the heat and add the rice.
- Cover the rice mixture to keep warm.
- In another skillet over medium-high heat, add the chicken and the lemon juice and cook until the meat reaches an internal temperature of 165 degrees F.
- Add the rice mixture to the chicken mixture and toss to coat.
- Sprinkle the chicken mixture with the almonds and serve.
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