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Creole Skillet Dinner

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
  • Total Time
    Prep: 15 min. Cook: 30 min.
  • Makes
    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.

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