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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